Serves 6-7
- 1/4 cup coarsely ground black pepper
- 1/4 cup Kosher salt
- 1 tablespoon garlic powder (optional)
- 2 racks 3-bone beef short ribs
- 3 to 4 chunks of a medium smoking wood, such as oak or hickory
- 2 large pieces of butcher paper
Season the meat
In a small bowl combine pepper, salt, and garlic powder (if using) to make the rub. Season ribs all over liberally with the rub.
Set up your smoker & cook
Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place the ribs in the smoker or grill, meat side up, and smoke until an instant read thermometer registers 165°F when inserted into the thickest part of the ribs.
Wrap each rack of ribs tightly in butcher paper and return to smoker. Continue cooking until an instant read thermometer registers 185°F when inserted into the thickest part of the ribs. There should be no resistance when inserting the thermometer into the meat.
Transfer ribs to an empty cooler and let rest for a minimum of 30 minutes, up to 3 hours. Slice ribs into individual bones and serve.
