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Export 3 ingredients for grocery delivery
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.
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