There are as many jerky recipes as there are people making jerky. This basic recipe is great “as is” but also a fine platform for tinkering.
Salt-free rub. Dry-brine 2-12 hours in advance with 1/2 tsp. kosher salt per 2# of meat. Ribs are half bone by weight.
1 Batch makes ≈ 1.5 cups. Use about 1/3 cup per butt. Lay heavy on ribs.