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1
Mix rib rub ingredients (first 14 ingredients) and store in an airtight container.
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2
The night before cooking, trim the ribs of all excess fat and place them in a large plastic bag; pour in Italian dressing to coat; seal bag well, refrigerate for 4 hours, turning occasionally; remove and wipe dressing off then sprinkle each rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes.
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3
Wrap each rib in plastic and refrigerate overnight.
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4
Next day: remove from wrap and wipe sludge off ribs; generously coat front and back of ribs with rib rub and, using your hands, rub seasoning into meat and set aside.
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5
Smoking takes 6 hours.
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6
Prepare about 15 briquettes until they're red hot; place coals on one end of grill and place 1 pound of green hickory around coals (use water-soaked hickory chunks if you can't find freshly cut hickory).
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7
Keep internal temperature of the grill at 200-225u00b0F and add more charcoal and hickory chunks every hour as needed.
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8
Place ribs bone side down but not directly over hot coals; after 3 hours, remove ribs from grill and wrap in foil; hold in covered grill at 180-200u00b0F for 1 1/2 to 2 hours or until fork tender.
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9
Build a really hot bed of coals over the entire bottom of the grill.
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10
This goes fast- place ribs back on grill to add char flavor; when meat becomes bubbly it's done.
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11
Slather with barbecue sauce and let the heat caramelize the sauce.
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12
According to Dave, this caramelizing with the charring and slow smoking is the secret to tender, smoky ribs the way it's in the deep south.
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13
Take your time, visit with friends and drink some beer while slow cooking these ribs.
