Take the marinated ribs from the fridge, remove from marinade and place onto a baking sheet. Blot away excess marinade from the ribs. Sprinkle the ribs liberally with the spice rub both sides and ends, and use about 1 tablespoon per pound of meat. Let sit at room temp for about 1 hour.
Set the pellet grill to 275°F according to manufacturer's directions, for this we like hickory or mesquite pellets.
Once the grill is ready, place a grill safe digital thermometer into the thickest part of the beef rib, avoiding the bone, set the temp for 205°F. Place the rib plate directly onto the grill close the lid and allow to cook for about 6-8 hours. After 4 hours start spritzing the ribs every hour until it reaches temperature.
Once the temperature has reached 205°F, test the temperature in several spots, the probe should slide in like butter and we want a temp range anywhere from 200°F to 210°F, adjust cooking time until this is reached.
When at temperature remove from the grill and double wrap in foil and let rest for at least 1 hour before slicing and serving. You can also place the foil wrapped meat into an insulated shopping bag to help slowly lower the temperature for up to two hours before serving. This will really allow the juices to redistribute.
You can serve this like any traditional rib or remove the meat from the bone, thinly sliced, and eaten in lettuce cups. Enjoy along with a dipping sauce of sesame oil and fine sea salt and all of your favorite Korean side dishes like potato salad, rice, and kimchi.