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1 Using a dinner knife, remove the thick membrane on the bone side of the rack by loosening it until it tears and then grabbing the edge of the membrane with a paper towel and pulling it off. Trim any excess fat on top of the rack down to ⅛ of an inch and trim edges of any “hangers” to shape the rack.
2 Evenly season the top and sides with kosher salt, followed by coarse black pepper.
3 Using Kingsford® Pecan Charcoal, smoke the ribs at 275°F for approximately 6 hours until the entire rack is tender.
4 A dark “bark” will be created from the smoke, fat, salt and pepper, and test for tenderness using a probe. The meat’s internal temperature should be approximately 210°F.
5 Rest for at least 20 minutes before slicing and serving.
6 Jeff Knoch Tip:
Remove the center bone by simply pulling it out and then cut the rack into two very large portions. This provides you with a much better “meat to bone” ratio.
Cooking for 4 people


  • 123A beef plate short ribs, or any beef short ribs, trimmed & mid-section of ribs 6 through 8 only
    1 rack
  • kosher salt
    ½ cup
  • coarse black pepper
    ½ cup
  • Kingsford® Pecan Charcoal
    1 bag
Credit: Recipe created by Jeff Knoch of Jeff’s Texas Style BBQ on behalf of Kingsford Charcoal

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