Smoked beef short ribs

Trim off the top fat layer completely and the thin lean muscle above it to expose the meat; slide a knife under the silver skin and work it off in one strip.

Season the top heavily with 50-50 salt and pepper; do not bother seasoning the bone side.

Smoke at about 275 over pecan wood, thicker end toward the fire at first.

Season the second rack with Blues Hog Bold and Beefy rub; watch it because the sugar can burn.

Pour Wagyu tallow into an aluminum tray and set it in the smoker to take on smoke flavor.

After about four hours, turn the ribs so the fire side faces away and swap front and back racks; they read about the mid 170s.

Spray all sides with 50-50 water and apple cider vinegar to keep the bark from drying out.

At about seven and a half hours, check bark, bone pullback and temperature; wrap at about 190.

Pour the smoked tallow over the ribs and wrap in two sheets of butcher paper, finishing meat side up so the bark does not get soupy.

Return to the smoker; the temperature drops about 20 degrees after wrapping, then rises. Cook to 195 to 200 until the probe goes in like butter, about another hour and a half to two hours.

Rest; for a long rest wrap in saran wrap and hold in a low oven, but a shorter rest of a couple of hours down to about 150, or better 140, suits beef ribs.

Slice and serve.