Step 1

Remove the membrane. This becomes very tough if you do not take it off. Insert a screwdriver or blunt knife under the mebrane(at the bone) and pry it loose. Try to get your fingers well underneath so that you can pull the mebrane off in 1 try. A thin layer may remain, this keeps the bone attached to the meat.

Step 2

Cut away all the excess fat. Especially the hard white fat adds little to the taste. A small part can stay on. You do not have to cut between the flesh, only on the surface. Intramuscular fat is fine, which makes the meat tender.

Make a mixture of 3 parts of pepper and 1 part of salt. Rub the meat well, just the top and sides.

Step 3

Heat the bbq to 115 degrees indirect, add some smoke wood and place the beef ribs on the grid. You can use oak or hickory as smoke wood. Hickory is a kind of walnut wood. If you want less smoke taste, you can also use cherry wood.

Step 4

Let the beef ribs cook for about 6 hours. Restrain from opening the lid, the drops in temperature will not speed the process.

Step 5

After 6 hours you can check the core temperature. Aim at a minimum of 90 degrees. During probing, the thermometer has to go easily into the meat. In America they say: “Probing should feel like putting a knife in hot butter.”

Cut along the bones and serve with the bone attached to the meat.