Directions
- Prep the Ribs
Trim excess fat from ribs, but leave the meat cap intact. Combine salt, pepper, garlic, and onion powder into a rub. Coat ribs generously.
- Smoke Low and Slow
Preheat smoker to 250°F. Smoke ribs bone-side down for 6 hours, spritzing with beef broth every hour after the first 3 hours.
- Wrap and Finish
Wrap ribs in butcher paper and return to smoker for 2 more hours until internal temp hits 203°F and probe slides in like butter.
- Rest and Slice
Rest ribs for 45 minutes in a cooler. Slice and serve with pickles, white bread, and raw onion—Texas-style.
