Lightly oil the meat and rub salt on all sides. Finally, spread a pinch of cane sugar on the rib.
Heat the smoker to 110-120 degrees. Place the high rib on the wire rack in the indirect zone, close the lid immediately so that no heat escapes. Now add smoking chips to the charcoal. For the first 2 hours of grilling, check every 15 minutes whether the smoker is still smoking enough, otherwise add more smoking chips. After the two hours, let the high rib steep for about 5 hours at 110 to 120 degrees, until a core temperature of 55 to a maximum of 58 degrees is reached.
Now release the meat. To do this, cut down along the ribs to detach the ribs from the meat. Finally cut the meat into pieces.
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