Step 1

Lay all of the rib slices flat on a rack/pan and sprinkle a total of about 3 tsp of coarse kosher salt evenly over all of them.

Step 2

Using Jeff's Texas style rub, sprinkle the tops of each rib slice.

Step 3

Place the pan of crosscut beef ribs in the fridge overnight or up to 48 hours.

Step 4

Pour about 1/2 cup of Worcestershire sauce down in a full-size foil pan.

Step 5

Place the meat in the pan making sure to leave a little space between each one.

Step 6

Pour another 1/2 cup of the Worcestershire over the tops of the rib slices.

Step 7

Set up your smoker for cooking with indirect heat at about 225-240 degrees F. If you are using a pellet smoker, start it up on the lowest temperature or "smoke".

Step 8

If your smoker uses a water pan fill it up.

Step 9

Smoke cook the crosscut beef ribs for about 4 hours or until they reach an internal temperature of 190-195 degrees F.

Step 10

If you are using a pellet smoker, cook the meat at the lowest setting or "smoke" setting for the first hour then turn it up to 250 degrees F for the remaining time.

Step 11

About once per hour, spoon some of the juices up onto the meat.

Step 12

When the ribs are tender and done, remove them from the heat and serve immediately.