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1
Remove the membrane from the back of the ribs.
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2
In a small bowl, combine the first-stage dry rub ingredients and mix well.
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3
Set aside 2 tablespoons of this rub mix for the third-stage dry rub and generously apply the remaining rub to the front and back sides of the ribs.
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4
Pat gently to ensure the rub adheres.
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5
Build a fire (wood or 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.
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6
If using a charcoal cooker, preheat it to 250F.
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7
Place the slabs meat side up on the grill, close the lid, and cook with indirect heat for 2 hours and 15 minutes.
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8
Cut 2 pieces of aluminum foil large enough to wrap each slab of ribs completely and stack them to create a double layer.
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9
Remove the ribs from the grill.
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10
Place each slab meat side down on a doubled aluminum-foil square.
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11
In a small bowl, stir together the liquid seasoning ingredients and pour 3/4 cup over each slab.
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12
Wrap and seal each slab tightly in the foil.
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13
Place the wrapped slabs back in the cooker, close the lid, and cook over indirect heat for 1 hour.
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14
In another small bowl, combine the reserved first-stage dry rub with the brown sugar to make the third-stage rub.
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15
Remove the wrapped ribs from the cooker.
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16
Discard the liquid and foil and apply a light coat of the third-stage rub to the meat side of the ribs.
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17
Return the ribs to the cooker, meat side up, and cook uncovered for 30 minutes.
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18
Mix the finishing glaze ingredients and brush the glaze on both sides of the ribs.
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19
Continue cooking for 10 to 15 minutes, or until the sauce caramelizes.
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20
Remove the ribs from the grill, cut, and serve.
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21
Indirect heat
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22
Hickory, Apple, Pecan
