Step 1

Dry brine ribs by applying kosher salt over across the surface of the ribs. Transfer to refrigerator and allow to brine for at least one hour, ideally overnight.

Step 2

Remove ribs from refrigerator and pat down to remove excess salt.

Step 3

Apply hot sauce across top of ribs. Apply beef rub over hot sauce.

Step 4

Fire up smoker to 250°F (121°C). If using charcoal grill, se tup for 2-zone cooking. Add oak wood to smoker.

Step 5

Smoke at 250°F until internal temperature reaches 200°F. Usually between 6-8 hours.

Step 6

Remove from smoker. Tent in foil and allow to rest for 30 minutes before serving.