Instructions: A grill or pit is required for this recipe

Place slab of ribs bone side up on table.

Slide a knife under the membrane and against the end bone to separate the two.

With a dry paper towel or rag, grasp the edge of the thin membrane and pull.

The entire membrane should separate from rib.

Note: This will result in a more tender rib and will allow your barbecue flavors to better penetrate the meat.

Generously shake the barbecue rub onto the front and backsides of the ribs.

Gently pat to ensure that the rub will adhere to the meat.

Let the rub marinate for as long as possible.

Directions for cooking:
Heat grill, or pit to 225 degrees.

Note: A variety of fuel types can be used: gas, charcoal, wood chips including hickory, oak, cherry apple, etc.

Place ribs meat side up into cooker.

Cook for 3 hours on 225 degrees.

Spray ribs with apple juice.

Note: This will provide moisture, keep the bark from drying and add a fruity background flavor.

Cook an additional 2 hours until ribs separate with a slight tug.

Apply a generous coat of barbecue sauce to both sides of the ribs.

Cook 15 minutes, remove, cut and serve.

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