Dry Ribs

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   2.

2. 2

   Unpack ribs and pat them dry.

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   3.

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   Pull off membrane from bone side and trim fat.

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   4.

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   Apply 1/4 teaspoon of salt per pound of ribs (DRY BRINE).

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   5.

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   Let sit for two hours covered.

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   6.

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    Fill grill with enough lum charcoal for a 5 hour cook or up to bowl edge on egg.

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    7.

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    Mix in hickory wood chips with charcoal for preferred smoke.

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    8.

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    Prepare your indirect setup and add drip pan.

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    9.

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    Light grill.

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    10.

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    Coat ribs in thin layer of vegetable oil (helps rub stick for better crust).

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    11.

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    Apply approximately 1-2 tablespoon per side of ribs.

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    12.

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    Get grill stabilized at or around 225°F.

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    13.

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    Cook for 3-4 hours for Babybacks or 5-6 hours for St Louis.

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    14.

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    Reapply rub midway between cooking.

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    15.

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    Begin to check for doneness with one of the two methods or both.

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    .

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    If when bending the ribs, the crust and skin cracks open, theyre done.

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    a.

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    Use a toothpick to check resistance; if no resistance, theyre done.

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    16.

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    Pull off grill and dust with another coating of rub and let rest for 5-10 mins.

No additional tips available.