Pat the beef ribs completely dry with paper towels. Keep the rack whole without scoring. Season all sides generously with coarse salt and freshly cracked black pepper. Let sit at room temperature for 30-60 minutes.

Fill chimney starter with lump charcoal and light. Let burn 20-30 minutes until fully ashed over. Dump coals into grill and spread evenly across cooking area.

Add 2-3 wood chunks to hot coals if using. Set grate 8-10 inches above coals (should be able to hold hand over fire for 4-5 seconds). Target 300°F.

Place ribs bone side down on grate. Cook undisturbed, maintaining 300°F temperature.

After 2 hours, start checking internal temperature. Continue cooking bone side down until ribs reach 185°F internal.

Flip ribs so meat side faces down toward coals. Continue cooking at 300°F.

Cook until internal temperature reaches 200°F. Test probe tenderness - probe should slide in and out smoothly like butter with little resistance.

Remove ribs from grill when probe tender at 200°F. Wrap entire rack tightly in heavy-duty foil.

Rest wrapped ribs for minimum 30 minutes, up to 1 hour is better. Ribs will stay hot and continue to tenderize.

Unwrap and slice between bones with sharp knife. Serve immediately while hot.