Massive, bark-crusted beef short ribs seasoned simply and smoked low and slow over robust wood for deep, peppery, savory Texas BBQ flavor and a jiggly, melt-in-your-mouth finish.
Prepare the smoker to 250°F using a robust wood such as post oak, oak, or mesquite.
Trim the rack: remove any hard fat and silver skin from the meat side. Removing the membrane on the bone side is optional; leave it on if preferred.
Season generously with Meat Church Holy Cow BBQ Seasoning on the meat side and edges; let the seasoning adhere for at least 30 minutes.
Place ribs meat-side up in the smoker.
Spritz every couple of hours with cider vinegar, beef broth, or water to keep the surface moist (optional).
Cook time for a 3-bone rack is typically 8–10 hours, depending on size. For maximum bark, cook unwrapped; otherwise, wrap tightly in unwaxed butcher paper or foil around 170°F internal (about 6 hours).
Continue smoking until the meat between the bones is probe tender and the rack is jiggly; target an internal temperature of about 208–210°F.
Remove from the smoker and rest at ambient temperature for 30–45 minutes. Hold longer in a dry cooler if needed.
Serve by slicing between the bones to present whole ribs, or remove meat from the bones and cube for sharing.