Ingredients

How to make it

  • Mix all dry ingredients in zip-bag or container, blending well. Seal bag or cover container.
  • Pierce or cut sinew (between ribs) slightly on back-side of ribs, can remove all together if you're patient.
  • Place in shallow pan large enough for meat, pour on juice.
  • Turning often to coat, marinate for at least 3 hours (overnight is awesome results).
  • Discard juice.
  • Starting with bone-side of ribs, sprinkle almost 1/2 of dry rub on, rubbing in with fingers, flip over to meaty-side rubbing in remaining dry rub.(It'll be pretty thick looking)
  • Place over pre-lit coals(1/2 way to optimum cooking point ) with whatever soaked smoking-wood in place. Brown directly over hot coals on each side (turning/alternating rib-ends closest to heat for even browning and to prevent burning) for a total of 30 minutes each side with lid on/vents 1/2 open. (Turn lid so vents are opposite meat/heat.)
  • ***(Keeping flare-ups in-check, misting with spray water/with onion powder mixed in (hint :) ) if need be.)
  • Now, wrap ribs in heavy-duty foil, crimping top & crimping ends. Place on grill opposite coals(indirect) but below vent holes, cook indirectly 15-30 minutes between turnings/alternating ribends to heat side, for 60 minutes each side again.
  • Remove carefully from grill, let sit in foil to rest a bit, then slice & serve with your own ***smoked baked beans & fresh-made cole-slaw.
  • (***) Water mixed with 2T. onion powder in a spray bottle, shaken often, can be used to flavorfully douse any flare-ups before they burn your meat up. Use on any meats. Store in fridge to be safe.
  • (***) Place your ol' canned baked beans in a throw-away aluminum loaf pan (juice too, 2-15oz. cans will fit), doctor them up to taste and cook them right along with your ribs, stirring every so often to prevent beans from sinking & sticking to bottom.

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