COOK IT.
01
Preheat Pit Boss® smoker to 225°F.
02
Coat both sides with Lone Star Brisket rub and Maple Pepper Rub. Let the ribs sit for about 10 minutes to allow the rubs to settle into the meat.
03
Place the ribs meat side up in the smoker and smoke until internal temperature reaches 165°F. Spritz after 3 hours every 30-40 minutes.
04
Once the ribs have reached 165°F, remove them and wrap in butcher paper. Place back on the smoker until 203-205°F internally. Remove the ribs from smoker, wrap in a towel, place in a cooler, and let them rest for 30-45 minutes before slicing.