Ingredients
- Meaty Rib Bones (PerfectAge Chef's Reserve)
- Salt (coarse sea salt or steak salt)
- Black pepper
- Garlic powder
- Paprika
- Optional: BBQ sauce (for finishing)
Step 1 - Season
Pat ribs dry.
Generously season all sides with salt, pepper, garlic powder, and paprika.
• Tip: Let it sit 30-60 minutes at room temp for better flavor penetration.
Step 2 - Low & Slow Smoke
Preheat smoker to 225°F (107°C)
Place ribs bone-side down and smoke for 5-6 hours
Use wood like oak, hickory, or cherry for deeper flavor
• Don't rush this — this is where the magic happens.
Step 3 - Build the Bark
After ~3 hours, you'll see a dark crust forming
Optional:
- Lightly spritz with water or apple juice every hour
- This keeps the surface moist and builds a better bark
Step 4 - Wrap (Optional but recommended)
When color is deep and rich (around 4 hours):
Wrap ribs in foil or butcher paper
Cook for another 1-2 hours until tender
Step 5 - Finish
Unwrap and return to heat for 20-30 min
Optional:
- Brush with BBQ sauce for a glossy finish
- Or keep it clean for a pure beef experience