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1
At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat.
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2
Season the ribs liberally on both sides with the Rib Rub.
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3
Refrigerate.
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4
Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor.
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5
Place the ribs directly on the cooking grate, meaty-side up.
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6
Cook for 1 hour.
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7
Flip and cook another 30 minutes.
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8
Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill.
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9
Transfer the ribs to a platter.
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10
Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs.
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11
Transfer the ribs to the foil, meaty-side up.
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12
Fold the foil up around the ribs into a packet.
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13
Seal the packets snugly, being careful not to puncture the foil with the rib bones.
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14
Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness.
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15
The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat.
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16
It should be very tender.
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17
Transfer the foil packets to a platter.
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18
Raise the temp of the grill to 400 degrees F. Remove the ribs from the foil and return to the cooking grate.
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19
Sprinkle lightly with additional Rib Rub #99.
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20
Cook for 5 minutes.
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21
Flip and sprinkle the other side lightly with the Rib Rub and cook for 5 minutes.
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22
Flip one last time and cook for 5 minutes more.
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23
Remove the ribs to a platter.
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24
Serve 1/2 slab to each guest.
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25
Combine all ingredients, mix well, and store in an airtight container.
