Massive Texas plate short ribs are smoked low and slow to a peppery, lacquered bark with Head Country marinade and sauce, delivering rich, buttery beef that eats like brisket on a stick.
Heat your smoker to 250–275°F. If using a grill, set up a 2‑zone fire with a water pan and wood for smoke; target 250°F for racks under 5 lb and 275°F for racks over 5 lb.
Trim excess fat and silverskin from the meat side of the short ribs, leaving the membrane on the bone side intact to help hold the rack together.
Season the bone side: coat with Head Country Marinade, dust with Head Country Championship Seasoning, coat with Head Country Bar‑B‑Q Sauce, then dust with ground black pepper. Flip and repeat on the meat side.
Pour the apple juice into a spritz bottle and lightly spritz the ribs all over.
Place ribs meat‑side up away from direct heat and smoke to an internal temperature of 170–180°F, about 4 to 5 hours, spritzing with apple juice every 30 minutes and maintaining 250–275°F in the cooker.
Wrap the rack tightly in aluminum foil with a couple tablespoons of apple juice (or beef broth) and return to the smoker at 275°F. Cook until the internal temperature reaches about 203°F, about 1 hour. For a crisper bark, unwrap at 198–200°F and finish unwrapped to 203°F.
Transfer to a cutting board, slice between the bones into individual ribs, and serve.