One 3-bone cut beef short ribs (beef plate), trimmed of the majority of surface fat (3 to 4 pounds total)
Spice rub of your choice, such as Jack Stack Meat & Poultry Rub, for sprinkling
a smoker and hickory wood or chips
Start your smoker with either hickory wood or chips and heat up to 260 degrees F.
Lightly sprinkle the meat side of the ribs with the rub. Place the ribs in the smoker with the bone side down and smoke until the meat responds to your touch like a pillow and the internal temperature reaches 195 to 200 degrees F, 5 to 6 hours at 260 degrees F (longer if smoking at a lower temperature).
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.