Ingredients
Scale
2 racks beef back ribs
1 part kosher salt
3 parts large mesh pepper, 16 or 20 gauge
Instructions
- Heat a smoker to 275f. I prefer to use Post Oak which is the traditional wood of Central Texas BBQ.
- Prepare the ribs by removing the membrane from the back. The easiest way to do this is to lift the one corner using a sharp knife, then grasp the membrane with a paper towel and pull it off.
- Pat both sides of the ribs dry with a paper towel. In a container, mix the salt and pepper. You can store the leftover mix in a zip top baggie for your next cook, as long as it hasn’t touched the raw meat.
- Apply the rub liberally to all sides of the ribs, coating well and pressing it in to adhere.
- Place the ribs in the smoker, and allow to cook at 275f for around 3 hours. The middle intercostal muscle should temp about 205-210 when done, but you’ll know they are ready by simply passing a skewer through the muscle – if there is no resistance, they are ready.
- Remove from smoker, wrap in butchers paper (you can use foil, but it will ruin any bark that has formed) and allow to rest for 20-30 mins before eating.