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1
Prep your charcoal grill for indirect grilling.
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2
Place charcoal in the bottom of half of the grill, leaving the other side of the grill empty.
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3
Get the charcoal going nice and hot.
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4
The ribs will go over the empty side.
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5
Season ribs: To make the seasoning blend, combine all dry rub ingredients (except mustard and the ribs, of course!)
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6
in a medium mixing bowl.
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7
Whisk dry ingredients together until well blended.
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8
Spread the yellow mustard over the entire rack of ribs, front and back.
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9
Then coat the entire rack of ribs, front and back, with the seasoning blend.
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10
Place ribs on the grill over indirect heat (on the side without the charcoal) and cover with the grill lid.
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11
Mopping sauce: Smash garlic cloves and roughly chop the onion and combine the remaining sauce ingredients in a grill safe cooking container/pot.
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12
Place the pot on the grill and let simmer on indirect heat for about 30 minutes.
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13
Use this as your mopping/basting sauce for the ribs while they cook.
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14
Add 2-3 medium/large hickory wood chunks to the hot charcoal side of the grill every hour or so.
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15
Cook the ribs for 4 hours, all of this time over indirect heat.
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16
Just make sure your coals stay hot and you keep adding the wood chunks regularly.
