First, you must set up your grill. I have moved those instructions to a separate post so I can refer to them for other posts. You will need to set up for indirect cooking and smoking. See my breakout post at for detailed instructions.
Second, I want to see some bone. This means the end of the rib bones are sticking out some.
Lastly, when I pick up the ribs with tongs holding them about 1/3 of the way up, they crack some.
Set up the grill for indirect cooking over a drip pan under the indirect are with 1/2 to 1 inch of water. Stabilize temperature about 250. Clean and oil grill of course.
Prep the ribs. Remove the inner lining and check for bone chips. There seems always to be some.
Rub with about 1/2 cup of a dry rub of your choice. I have included a 8:3:1:1 rub in the recipe but use what you want. The rub will work fine if applied just before grilling or the day before. If applying early then wrap with plastic wrap and refrigerate.
Place over the drip pan and start your smoke. I did about 30 minutes. Then keep your hands off for about 3 hours total from the start of cooking. Add some time to that if cooking more than one slab. It may be 4 hours or more. See notes.
The ribs are done when: First, temperature, I want the instant read temperature in 185 plus range. Second, I want to see some bone. This means the end of the rib bones are sticking out some. Lastly, when I pick up the ribs with tongs holding them about 1/3 of the way up, they crack some.
Allow to rest for 10 minutes before digging in.