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1
Mix all the dry ingredients together in a small glass bowl to create the spice rub.
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2
Reserve 2 tablespoons of the spice mixture for the BBQ Sauce.
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3
Rinse and the dry ribs, then put on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs.
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4
Trim the ribs of excess fat and meat.
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5
Liberally season both sides of the ribs with the spice rub.
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6
Wrap the ribs with plastic wrap or foil and refrigerate for at least 2 hours so flavors can develop and permeate the meat.
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7
Soak the wood chips in water for 1 hour before grilling.
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8
Preheat the grill to 250 degrees F. Using the hickory and charcoal, set up the grill for indirect heat.
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9
Arrange the ribs, meatier side down, on the far side of the grill away from the coals.
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10
Close the cover of the grill and cook the ribs for 3 hours.
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11
Turn and cook until the ribs bend, about 1 more hour.
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12
You will need to check on the charcoal and chips during the smoking process and replenish as needed.
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13
You will also need to maintain a temperature of 250 degrees F.
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14
Remove ribs from grill to a cutting board and sprinkle with more spice rub.
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15
Cut each slab into individual ribs and transfer to a serving platter.
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16
Serve the ribs with Southwest Barbecue Sauce.
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17
For dry ribs: Sprinkle Neely's BBQ seasoning over the ribs, cut between the bones and serve.
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18
Heat the canola oil in a medium saucepan over medium heat.
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19
Add the onion and garlic and saute until the onions are soft.
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20
Stir in the remaining ingredients and simmer until thick and the sauce is flavorful, about 1 to 1 1/2 hours.
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21
Taste for seasoning and add salt and pepper, if necessary.
