Trim most of the fat and silver skin from the beef rib
Coat ribs in olive oil to help the rub bind
Apply a generous amount of rub to the ribs
Get your smoker up to 250-275°F using a couple of oak whisky barrel chunks for smoking
Place ribs on the smoker bone side down
Smoke for between 6 - 10 hours between 250° - 275°F
Add the red wine and apple cider vinegar to a spray bottle. Spritz the ribs after two hours. Then repeat every hour
Cut butternut squash in half lengthwise and remove the seeds
Apply a generous amount of garlic butter seasoning and the butter to butternut squash
Add butternut squash to the smoker flesh side up and smoke for 2-3hrs
Remove the ribs from the smoker when probe tender (between 200- 207°F) and rest for at least 30 minutes. If you need to rest longer, wrap in foil or butcher paper and leave to rest wrapped in towels in a cooler
Add all the Gremolata ingredients to a bowl and combine. Adjust sharpness, seasoning and constancy to your liking
When the butternut squash is tender remove from the smoker, scoop the flesh/butter into a food processor and blitz until smooth
Slice the ribs and serve on the smoked butternut squash puree with a generous helping of Gremolata
