Dry Ribs

• rib, of your choice
• salt
• your favorite barbecue rub
• vegetable oil

1. 2.
2. Unpack ribs and pat them dry.
3. 3.
4. Pull off membrane from bone side and trim fat.
5. 4.
6. Apply 1/4 teaspoon of salt per pound of ribs (DRY BRINE).
7. 5.
8. Let sit for two hours covered.
9. 6.
10. Fill grill with enough lum charcoal for a 5 hour cook or up to bowl edge on egg.
11. 7.
12. Mix in hickory wood chips with charcoal for preferred smoke.
13. 8.
14. Prepare your indirect setup and add drip pan.
15. 9.
16. Light grill.
17. 10.
18. Coat ribs in thin layer of vegetable oil (helps rub stick for better crust).
19. 11.
20. Apply approximately 1-2 tablespoon per side of ribs.
21. 12.
22. Get grill stabilized at or around 225°F.
23. 13.
24. Cook for 3-4 hours for Babybacks or 5-6 hours for St Louis.
25. 14.
26. Reapply rub midway between cooking.
27. 15.
28. Begin to check for doneness with one of the two methods or both.
29. .
30. If when bending the ribs, the crust and skin cracks open, theyre done.
31. a.
32. Use a toothpick to check resistance; if no resistance, theyre done.
33. 16.
34. Pull off grill and dust with another coating of rub and let rest for 5-10 mins.

your choice, salt, your favorite barbecue rub, vegetable oil

Taken from www.food.com/recipe/dry-ribs-524112 (may not work)