Remove membrane from back of ribs. In
a small bowl, combine dry rub ingredients
and mix well. Set aside 1 tbsp of the rub for
liquid seasoning mixture and apply
remaining rub generously to front and
back of ribs. Pat gently to ensure that rub
adheres to meat.
Build a fire (a combination of charcoal
and wood) for indirect cooking by situating
the coals on only one side of the grill,
leaving the other side void. When coals
register 250°, place slabs meat side up on
grill over empty space. Close the cover, and
cook with indirect heat for 21/2 hours,
adding coals as needed to maintain 250°.
Cut 2 pieces of foil large enough to wrap
each slab of ribs completely and stack
them to create a double layer. Remove ribs
from grill. Place each slab, meat side down,
on a doubled foil square.
In a small bowl, combine liquid
seasoning ingredients, including reserved
tbsp dry rub. Pour 1/2 cup of the liquid over each slab, then tightly wrap and seal foil.
Place wrapped slabs back on grill, close the
lid and cook over indirect heat for 1 hour.
Remove ribs from grill, unwrap and discard
foil and liquid. Brush barbecue sauce on
both sides of ribs. Return ribs to grill for 15
minutes or until sauce caramelizes. Remove
ribs from grill, cut and serve with additional
sauce, if desired.
Cooking Method indirect heatSuggested Wood hickory, peach, apple