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Digital pH meter for fermentation monitoring, acid levels
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Hickory chunks — classic American barbecue smoke flavor
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Digital pH meter for fermentation monitoring, acid levels
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Hickory chunks — classic American barbecue smoke flavor
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Combine all of the rub ingredients in a small mixing bowl. Blend the rub ingredients well. Dust both sides of each rib liberally with the seasoning mixture and press it into the meat. Let the ribs sit covered at room temperature for one hour. Prepare your grill for indirect cooking at medium heat (about 350 degrees ). Add a couple chunks of your favorite smoke wood to the fire (I used a little cherry and hickory). Cook the ribs indirect for one hour. Flip them over and continue cooking indirect for another 30 minutes. Put the ribs in an aluminum pan, cover with foil, and continue cooking indirect for another hour. Remove the pan from the grill and prepare for direct cooking over medium-high heat (about 400 degrees ). Remove the ribs from the pan and quickly grill them over direct heat for about five minutes per side. Put the ribs on a platter and let them rest for about ten minutes. Serve, with barbecue sauce on the side, and enjoy!