Summary

Instructions

1. 1

   Trim the ribs: remove surface fat and the tough silverskin from the top of the meat; do not remove the membrane on the bone side. Cut slabs into 1- or 2-bone sections and trim any overly fatty pieces.

2. 2

   Dry brine up to 24 hours in advance: sprinkle about 1/2 teaspoon kosher salt per pound of meat and refrigerate.

3. 3

   Just before cooking, lightly wet the meat’s surface with water and generously season the tops and sides with Big Bad Beef Rub (avoid sweet pork rubs).

4. 4

   Optional: tenderize with a Jaccard if desired (safe here because ribs will be cooked well above 165°F).

5. 5

   Set up your cooker for indirect heat and preheat to 225°F (107°C).

6. 6

   Place ribs bone-side down on the indirect side. Add a small amount of wood (oak is traditional; 2–4 oz in a tight cooker, more if leaky). Cover; do not turn or add more wood.

7. 7

   Smoke until the internal temperature reaches about 203°F (95°C). As a guide: 1-inch thick ~5 hours; 1.5-inch ~7 hours; 2-inch ~10 hours. Skip wrapping (Texas crutch) to avoid pot-roast texture.

8. 8

   For authentic Texas style, skip sweet BBQ sauce; if desired, use a thin beefy mop sauce. Rest briefly (or hold warm in a faux cambro) and serve.