Two racks of ribs (one with mustard binding + crushed hot pepper, salt, and pepper wrapped with maple syrup; the second with just salt and pepper wrapped with apple cider vinegar) and a full eye of round (~7 lbs) split in half and coated with salt and pepper) were smoked at about 225F for hours. Combination of cherry, apple, and pear woods. Ribs were wrapped when they got to 165F and cooked to 205F. Beef was smoked until 125F, came up to 132F resting.

We prefer the wrap with maple syrup. It gets caramelized, sticky, and sweet. The beef could be cooked a little more. It temp’d right, but I think it will be better cooked slightly more.