Set up your charcoal grill (or smoker, better yet) for indirect heat at 275 degrees. Add smoke wood. I recommend pecan or oak. While your grill/smoker is coming up to temp, trim a 3-bone rack of beef plate ribs (NOT back ribs, but you can substitute chuck ribs). Remove the upper layer of fat and silver skin. Score the membrane on the back between the bones. Generously season with the rub of your choice or kosher salt and coarse freshly ground black pepper. Once your smoker is up to temp, put the ribs on meat side up and maintain 275 degrees for the next 6 hours. At 6 hours probe between the ribs with a skewer. Repeat this ever 30 minutes until the skewer passes through the meat like a hot knife through warm butter -- no resistance. Slice and devour. Roll your eyes to the back of your head and enter a meat coma.