Ingredients
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Main
Instructions
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01
Fill your grill with lump charcoal and add 2 chunks of pecan wood. Light the charcoal in the center and set the grill up for indirect cooking. Bring the temperature up to a steady 225°F before adding the ribs. Patience at this stage sets the tone for the entire cook — a stable temperature from the start means consistent results all the way through.
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02
Trim any excess hard fat and silver skin from the surface of the ribs. Apply a generous coat of Worcestershire sauce as a binder, making sure every surface is covered. Season heavily and evenly with kosher salt, coarse black pepper, and garlic powder. Don't be shy — these are thick, large cuts of meat that can handle a bold exterior crust. Allow the seasoned ribs to sit at room temperature for 30–60 minutes before cooking so the seasoning can set and begin to adhere to the surface.
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03
Place the ribs bone side down on the indirect side of the grill. Close the lid and keep it closed. Cook at 225°F for approximately 3–4 hours, resisting the urge to open the lid frequently. Every time the lid opens, heat and smoke escape and add time to the cook.
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04
After approximately 3 hours, begin lightly spritzing the ribs every hour with a 1:2 mixture of apple cider vinegar and apple juice. The spritz adds a subtle tang, helps build the bark, and replaces some of the surface moisture lost during the long cook. Keep the spritzing light — you want to mist the surface, not wash the seasoning away.
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05
Around 160–170°F internal temperature the ribs will hit the stall — a stage where the internal temperature slows or stops rising as moisture evaporates from the surface of the meat. This is normal and expected. Do not panic and do not crank the heat. When the internal temperature reaches 170–175°F and the bark looks dark, set, and well-developed, wrap the ribs tightly in butcher paper and return them to the grill. The wrap traps heat and pushes the ribs through the stall while preserving the bark.
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06
Continue cooking the wrapped ribs until they reach an internal temperature of 200–205°F, or until a probe or toothpick slides into the thickest part of the meat with virtually no resistance — it should feel like pushing into warm butter. This is the true indicator of doneness over temperature alone.
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07
Remove the ribs from the grill and keep them wrapped in the butcher paper. Allow them to rest for a minimum of 45–60 minutes before slicing. Resting allows the internal juices to redistribute throughout the meat. Cut into a dino rib too early and those juices run out onto the cutting board instead of staying in the meat where they belong.
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08
Unwrap the ribs and slice between the bones into thick, individual portions. The bark should be dark and set, the interior deep red and pull-apart tender. Serve immediately.
