After removing the tough membrane from the concave side (the hardest part of the prep), I dry rubbed the ribs with a concoction of brown sugar, cayenne pepper, Hungarian paprika, onion powder, pepper, salt, more cayenne pepper, and dry mustard. They sat in the fridge basking in the rub overnight and went on the grill at 1:30 the next afternoon.
My grill was able to keep a constant temperature of about 275 degrees with just one burner turned all the way low. I put a pan of water-soaked mesquite wood chips on the burner side and the ribs on the “cool” side, closed the lid and left them to get happy!
Four and a half hours later, I knew they were done when I saw the meat pulling away from the bone ends. So I doused the ribs with some Sweet Baby Ray’s BBQ sauce and let them cook for another half hour.
The results? Absolute perfection! Fall-off-the-bone tender and moist. The taste was just a nice amount of heat and sweet that didn’t overpower the pork. And the mesquite smoke was wonderful. I think I spoiled myself!
Some folks like their ribs more chewy… not me, I’m in the fall off the bone camp. 275 degrees for five hours did the trick nicely. For the chewy crowd, BBQ them at a higher temperature for a shorter time… like 375 degrees for an hour or so.
And YES, I ate them all!