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1
Remove membrane from the back of rib slabs. In a small bowl, combine dry rub ingredients and mix well. Reserve one tablespoon of the rub for the liquid seasoning mixture.
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2
Generously apply dry rub onto front and back sides of ribs. Gently pat to ensure that rub will adhere.
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3
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
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4
When the charcoal grill reaches 250AAu00b0F, place ribs meat-side up on grill grate and cook over indirect heat for 2 hours and 15 minutes.
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5
Remove ribs from grill. Place each slab meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each slab. Mix liquid seasoning in a small bowl. Pour 1/2 cup of the liquid over each slab.
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6
Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for 1 hour at 250AAu00b0F.
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7
Remove ribs from grill, unwrap, and discard foil. Brush finishing glaze on both sides of ribs.
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8
Place ribs back on the grill for 15 minutes, or until sauce caramelizes.
