Smoked dry-aged beef ribs

Trim the ribs, leaving the fat on top so it renders, and season with salt and pepper only.

Put the ribs on the cooker, smoking with pecan wood.

When the colour is good, check the internal temperature (here 170 to 190); wrap and return to the smoker for a couple more hours.

They are done at about 200 internal and when the probe goes in like butter; pull them off.

Rest about an hour to an hour and a half before unwrapping and slicing.

Do not cook too hot: pushing the cooker to about 315 makes the fat stick to the paper.