We’ll walk through the entire process of preparing and smoking these amazing beef ribs. The process is straight forward with a few core steps including having the patience to take your ribs above 203 degrees. I used a fantastic rub recipe by Bay Area Pitmaster Matt Horn of @hornbarbecue that greatly complemented the beef.

Watch as the Lone Star Grillz Offset works its magic, infusing the ribs with that signature smoky flavor that only comes from hours of slow cooking over wood fire. Sadly, Matt’s barbecue restaurant in Oakland, CA recently burned down. Please consider helping him rebuild through this fundraiser.