Texas-Style Smoked Beef Ribs

Step 1

Combine salt and pepper in bowl, then sprinkle ribs all over with salt-pepper mixture.

Step 2

Open bottom vent completely. Set up charcoal snake: Arrange 60 briquettes, 2 briquettes wide, around perimeter of grill, overlapping slightly so briquettes are touching, leaving 8-inch gap between ends of snake. Place second layer of 60 briquettes, also 2 briquettes wide, on top of first. (Completed snake should be 2 briquettes wide by 2 briquettes high.)

Step 3

Starting 4 inches from 1 end of snake, evenly space wood chunks on top of snake. Place disposable pan in center of grill so short end of pan faces gap in snake. Fill disposable pan with 4 cups water. Light chimney starter filled with 15 briquettes (pile briquettes on 1 side of chimney to make them easier to ignite). When coals are partially covered with ash, pour over 1 end of snake. (Make sure lit coals touch only 1 end of snake.)

Step 4

Set cooking grate in place. Clean and oil cooking grate. Position ribs next to each other on cooking grate, bone side down, crosswise over disposable pan and gap in snake (they will be off-center; this is OK). Cover grill, position lid vent over gap in snake, and open lid vent completely. Cook undisturbed until rack of ribs overhanging gap in snake registers 210 degrees in meatiest portion, 5½ to 6¼ hours.

Step 5

Transfer ribs to carving board, tent with aluminum foil, and let rest for 30 minutes. Cut ribs between bones and serve.