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1
Remove the membrane from the back of the ribs (DO NOT LEAVE IT ON)
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2
Cover ribs in plain yellow mustard rubbing it in nice and good.
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3
Sprinkle on and cover the ribs with all dry ingrediants. I don't measure any of these dry ingredients, just cover the entire rack with all of them to suit your personal taste. Here is the order I put them on in..
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4
Garlic Powder
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5
Paprika
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6
Dry minced onions
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7
Crushed Red Pepper (the more you add the hotter)
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8
Sea Salt
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9
Pepper
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10
Brown Sugar
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11
Billy Bones BBQ Dry Rub (or your favorite season salt)
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12
Press the ingredients into the ribs really well
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13
Wrap up ribs in tin foil really well, pressing the tin foil tightly against ribs. Stick them in the fridge for at least a couple of hours before grilling, 24 hours would be best,the longer the better!
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14
Take the ribs out of the fridge at least a half hour before you cook them to get to room temperature.
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15
Pre-heat grill to 250 degrees.
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16
Remove ribs from tin foil and brush both sides with olive oil. Place ribs bone side down on grill but make sure they are placed on indirect heat. Cook for 2 hours brushing olive oil on them once after the first hour.
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17
After 2 hours remove the ribs from the grill and wrap tightly in tin foil. Place ribs in tin foil back on grill for one hour at 250 degrees.
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18
After an hour remove the ribs and turn the grill up to high heat.
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19
Remove the ribs from the tin foil and sear the ribs on both sides to lock in all the flavor (about 5 minutes each side)
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20
Remove the ribs from the grill and Cover them with tin foil and let them rest for 15 to 20 minutes.
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21
Then enjoy!
