Marinated overnight and smoked low and slow...these fall-off-the-bone short ribs are totally worth the time.

Texas-Style Beef Short Ribs

Trim top fat from beef ribs to 1/4-inch thickness, if necessary. Leave membrane on the bones to keep meat intact. Rub kosher salt on ribs. Wrap ribs tightly in plastic wrap; refrigerate for 12 to 14 hours.

Soak wood chips in very hot water for 10 minutes; drain. Preheat smoker according to manufacturer's directions to maintain a temperature between 220 and 225 degrees. Use wood chips and water pan as directed. 

Combine brown sugar, chili powder, black pepper, garlic powder, onion powder, cumin, dry mustard, and cayenne pepper in a small bowl. Unwrap ribs; pat dry with paper towels. Rub seasoning all over ribs to coat well. 

Place ribs, bone sides down, on rack in smoker directly over water pan. Cover or close smoker and smoke ribs for 8 to 10 hours or until meat thermometer, inserted in the thickest part of the meat but not touching the bone, reaches 200 to 205 degrees. Add additional soaked wood chips as needed to maintain smoke.

Remove ribs from smoker. Wrap tightly in a doubled sheet of heavy foil, then wrap package in a heavy bath towel. Let rest at room temperature for 30 to 60 minutes. Cut ribs into pieces and serve warm.