Use spare ribs or St. Louis cut ribs or baby back ribs
Prepare the day before so they can marinate over night
Take the membrane off the back or at least split it so the smoke and spices can penetrate the meat
Rub the meat with prepared mustard. Then cover the ribs with dry rub.
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
Preparation:
Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months.
Wrap in plastic wrap or foil over night
The next day start you a fire in your grill and prepare for indirect cooking
Kettle grill (Weber) put the fire to one side and put the meat on the other side
Gas grill you can turn on one burner and put wood chips in a smoker box…over the burner to generate smoke. The meat will go on the opposite side of the grill
Low and Slow !!! 220 to 250 degree for 3 to 4 hours
