1Start by removing the ribs from the packaging. Rinse the ribs and pat dry with a paper towel.
2Remove the membrane from the bone side of the ribs. Check this YouTube video for an easy demonstration.
3Coat the ribs with a thin layer of yellow mustard and then sprinkle the BBQ rub liberally. Be sure to cover both sides. The ribs can sit for up to 24 hours refrigerated.
4Set up your gas grill for indirect cooking. See our short tutorial on Two Zone Grilling.
5Turn on one burner on the direct side on to its lowest setting.
6Fill the Smokist Pouch with your desired wood and place on top of deflector or flavorizer bars. For the Tube Smoker, fill and light with a propane torch before placing it in the grill.
7Allow the grill's temperature to level out and the smoke begin to roll. Hopefully it will stay below 300°F and hover around 250°F.
8Once the grills's temp has settled in go ahead and place the ribs in the rib rack on the grill on the indirect side. Close the lid to your grill and let it cruise for about 3 hours. And Remember: If you're looking you ain't cooking! Don't keep opening that lid!
9Remove the ribs from the grill and wrap in aluminum foil. At this point you can add honey and squeeze butter if you would like. Make sure the seam of the foil is facing up so you do not leak all the flavorful juices onto your grill.
10Place the wrapped ribs back on the indirect side of the grill and close the lid. At this point you can raise the temperature of the grill about 50°F. Allow to cook for another 90 minutes to 2 hours.
11Remove the ribs from the grill and unwrap. Brush BBQ sauce on both sides of the ribs.
12Turn all of the burners on your grill to low and allow to heat up.
13Place the ribs, unwrapped, back onto the grill with the bone side facing up. Grill for 3-5 minutes and then flip the ribs over.
14Brush more BBQ sauce on the ribs, close the lid and allow to grill for another 5 minutes.
15Remove ribs from grill. Enjoy immediately or hold in cooler or 200°F oven until ready to eat.
Wild Card Ingredients