3-2-1 or 1-2-3...
For what it is worth, this recipe has worked for me the best.
Thursday,
Remove membrane from St. Louis cut or Spare cut. (IMO, to much bone on baby backs, unless you have a butcher to get you thick cuts.)
Marinate in Zesty Italian dressing, bagged in zip lock.(2 gallon version usually)Put in Fridge.
Friday,
Remove from dressing and discard remains. Now rub rips with your favorite rub, we all have different tastes.
I use a combination of Famous Dave's, Granulated Garlic, Montreal Steak and A Mexican rub that is given to me.(secret recipe I am trying to attain). Zip lock up again in new bags, put back in fridge.
Saturday,
Remove meat from fridge one hour prior to start of cook.
I usually plan on a 4-5 hour cook. I use rib racks.
Load 3/4 to full chimney, indirect from one side King Blue with hickory chunks/ your favorite for smoke.(All vents full open)
When smoke subsides, add more Hickory chunks. No more hickory added, let go 2-2-1/2 hours. Meat should just start pulling down the bone. Remove ribs and put all in an Aluminum pan and foil cover tightly.(No adds)
At this time I add more Blue(not sure how many...). get them smoking and cut all vents to 1/2.
I have let this go 2-3 hours depending on weather and maybe a beer or two longer in some cases.
Remove pan at this time and let stand with foil open all sides, but covered.
I then add coals to the grill for a flash cook. Some like them wet(Mop those) and some like them dry.( dry guests like to dip in a sauce)
They are pretty fall of the bone at this point, so quick sear firms them up. You will know when they are done, trust me.
For a firmer Rib, Use Thursday and Friday steps, cook on mid to high heat direct. Watch the meat,
as it slides down the bone a little, flip finish other side.(Meat will tell you when its done) Wet mop after this point (Sear mop)if you desire.
Put in pan, cover and rest a while, then enjoy.
As far a Ribs, it is to each their own, as we all have different tastes and textures we enjoy. The Joys of cooking!
Greg
(Sorry, but I only knew K Blue until this sight, just experimented over Xmas with lump, know rib results with lump)
FYI, you can't taste the Zesty Italian, but it does tenderize the meat.