Recipe reprinted, with permission, from The Salt Lick Cookbook: A Story of Land, Family, and Love by Scott Roberts and Jessica Dupuy. Published by University of Texas Press, 2012. Photography by Kenny Braun.
1 rack beef back ribs
1 bottle favorite dry rub
1 bottle favorite barbecue basting sauce (one without tomatoes in it)
Heat smoker to 225 degrees. Remove skin from back of bone side of ribs and dis- card. Rub each rack of ribs with dry rub for a moderately heavy coating. Place ribs meat-side down on rack of closed smoker midway from the main heat source. Cook ½ hour. Lightly baste each rack with Salt Lick BBQ Sauce, then turn over and baste meat side. Let temperature of smoker cool to 180 degrees. Baste every 1½ hours for a total cook time of 6½ hours. Check internal temperature of ribs in center of rack, making sure thermometer is not touching bone. If temperature is 160 degrees, ribs are ready for removal. If not, monitor temperature every 15 minutes, until ribs have reached 160 degrees. Remove to wire cooling rack on flat sheet pan. Baste ribs once more, and separate individual ribs with sharp knife. Serve immediately.
Recipe by at http://www.embersandflame.com/the-library/review-salt-lick-cookbook/