Smoked Wagyu beef short ribs

Dry green, unseasoned wood in the cook chamber beside the meat before putting it on the fire so it burns cleanly.

Trim the ribs to expose the top side of the meat, leaving the membrane on the bottom so the bones stay together.

Season liberally on the top and sides with a 60-40 mix of coarse black pepper and kosher salt.

Smoke at 275 over pecan wood until the internal temperature reaches 190.

If the cook drags, raise the pit to 285 or 290; avoid burning the bark.

Spray with the apple cider vinegar and water mixture a couple of times every 30 minutes or so, so the bark does not burn.

When the bark is set and deep, nearly black, and the internal temperature is 190, wrap in butcher paper.

Cook until done, about 15 hours in all.

Flip the ribs over and slice from the bone side, one rib at a time.