I know there is a lot of methods. That being said, the method I use has worked well for me. I will brine the ribs overnight in salt/suger brine. Take them out pat them down, then put on rub. Place in the fridge for approx 4 hours, uncovered. Used to place in fridge overnight, covered in seran wrap. Using middle of the grill. Drip pan underneath, ribs in rib rack, over drip pan. Approx 25, kingsford briquettes, on each side of drip pan. Running around 250-300. Usually 4.5-6 hours. And I've changed from chips to chunks. Hickory. Will put more pics up as the process continues.
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