Clean excess ash from the firebox so air can flow freely under the fire grate. You don’t need it spotless—just clear enough for proper airflow.

Light a chimney of charcoal using fire starters.

Dump the hot charcoal into the firebox and add large hardwood splits on top. Leave the firebox door open and allow the wood to fully ignite.

Let the logs burn down until they are glowing red and crumble easily. This step can take 45 minutes to an hour and is critical for clean smoke.

Once the coal bed is established, add one or two smaller splits. Leave the door cracked until they ignite, then close it once the smoke turns clean and light.

Bring the smoker to 250–275°F and let it settle.

Lightly trim the ribs if needed and season generously on both sides. Place ribs bone-side down on the cooking grate, keeping them straight and evenly spaced.

Maintain temperature by adding small splits as needed, always waiting for clean smoke before closing the firebox.

After about 2–2½ hours, when the bark is set and the meat has pulled back from the bones, wrap the ribs in butcher paper or foil.

Return to the smoker for another 35–40 minutes until probe tender.