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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 dry rub ingredients and mix well.
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3
Set aside 1 tablespoon of the rub for the liquid seasoning mixture and apply the remaining rub generously to the front and back sides of the ribs.
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4
Pat gently to ensure that the rub adheres to the meat.
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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 1/2 hours.
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8
Cut 2 pieces of 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, combine the liquid seasoning ingredients, including the reserved tablespoon of dry rub seasoning.
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12
Pour 1/2 cup of the liquid over each slab, then tightly wrap and seal 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
Remove the ribs from the cooker, unwrap, and discard the liquid and foil.
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15
Brush Big Bobs Competition Sweet Glaze on both sides of the ribs.
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16
Place the slabs in the cooker for 15 minutes, or until the sauce caramelizes.
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17
Remove the ribs from the grill, cut, and serve.
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18
Indirect heat
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19
Hickory, Apple, Peach
