Combine pepper and salt in a bowl. Rub mixture over ribs.
Prepare smoker, arrange wood chips on top off coals. Set to a high heat (140◦C). If using a gas smoker, place wood chips in a firebox directly above the burner. Place 2 litres water in a gastronome on a shelf above the firebox. (This provides humidity). Place beef ribs in a small gastronome on the higher shelf.
Cook beef ribs for 8 hours or to an internal temperature of 95◦C is reached. Spritzing every hour.
Remove from heat, wrap in foil, set aside to rest for 20 minutes. Serve with baked hasselback pumpkin and cob salad.
