Recipe by: Beef Loving Texas
- 1 4-bone section, Beef Chuck Ribs
- 2 Tbsp. Kosher salt
- 2 Tbsp. coarse ground black pepper
- Season Beef Ribs generously with salt and pepper.
- Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
- Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
- Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
- Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.
Place Beef Ribs on cooking grate, bone side down, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the Beef Rib sparingly throughout the cooking process. The ideal finished internal temperature is 195°F-205°F. About 5-7 hours.
Remove Beef Ribs from smoker and allow to rest (min of 30 Mins)