Step 1

Set up the grill for indirect cooking over a drip pan under the indirect area but not on the burners with 1/2 to 1 inch of water. Stabilize temperature at about 250°. Clean and oil the grill grates.

Step 2

Prep the ribs. Remove the inner lining and check for bone chips.

Step 3

Rub with about 1/2 cup of a dry rub of your choice. I have included an 8:3:1:1 rub in the recipe but use what you want. The rub will work fine if applied just before grilling or the day before. If applying early, then wrap with plastic wrap and refrigerate.

Step 4

Place over the drip pan and start your smoke—30-60 minutes of smoke is enough. Then keep your hands off for about 2-3 hours total from the start of cooking. Add some time to that if cooking more than one slab. It may be 4 hours or more. If you are unsure of your grill setup or doing smaller ribs, start checking at 1 1/2 hours.

Step 5

The ribs are done when: First, an internal temperature of 190°+ (200°-205° preferred.) Second, some ends of rib bones are sticking out. Lastly, when you pick up the ribs with tongs holding them about 1/3 of the way up, they should crack.

Step 6

Allow to rest for 10 minutes before serving.