Willingham's World Champion Ribs

1. 1

   Lay the ribs in a non-reactive pan and brush on both sides with the vinegar water mixture.

2. 2

   Sprinkle with seasoning mix and rub with your fingertips, massaging it into the meat.

3. 3

   Cover and refrigerate for at least 12 hours.

4. 4

   Start the grill, allowing it to reach a temperature of 250-degrees.

5. 5

   Put the slabs in the grill.

6. 6

   (If the grill is fitted with a rotisserie or carousel, attach the slabs to the apparatus.)

7. 7

   Cook for 4 1/2 to 5 1/2 hours, turning the meat every 15 minutes (unless it is attached to a rotating apparatus).

8. 8

   The ribs are done when the internal temperature of the meat reaches 180 degrees, when the ribs are flexible, when the meat is fork-tender, and when the ends of the bone extend about 3/8-inch below the meat.

9. 9

   To serve, cut the slabs into individual bones or 3, 4, or 6-rib racks.

10. 10

    Serve immediately with or without your favorite sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.