GUNNER'S NO SAUCE NEEDED DRY RUB RIBS
Steps:
- Remove the membrane from the back of the ribs (DO NOT LEAVE IT ON) Cover ribs in plain yellow mustard rubbing it in nice and good. Sprinkle on and cover the ribs with all dry ingrediants. I don't measure any of these dry ingredients, just cover the entire rack with all of them to suit your personal taste. Here is the order I put them on in.. Garlic Powder Paprika Dry minced onions Crushed Red Pepper (the more you add the hotter) Sea Salt Pepper Brown Sugar Billy Bones BBQ Dry Rub (or your favorite season salt) Press the ingredients into the ribs really well Wrap up ribs in tin foil really well, pressing the tin foil tightly against ribs. Stick them in the fridge for at least a couple of hours before grilling, 24 hours would be best,the longer the better! Take the ribs out of the fridge at least a half hour before you cook them to get to room temperature. Pre-heat grill to 250 degrees. Remove ribs from tin foil and brush both sides with olive oil. Place ribs bone side down on grill but make sure they are placed on indirect heat. Cook for 2 hours brushing olive oil on them once after the first hour. After 2 hours remove the ribs from the grill and wrap tightly in tin foil. Place ribs in tin foil back on grill for one hour at 250 degrees. After an hour remove the ribs and turn the grill up to high heat. Remove the ribs from the tin foil and sear the ribs on both sides to lock in all the flavor (about 5 minutes each side) Remove the ribs from the grill and Cover them with tin foil and let them rest for 15 to 20 minutes. Then enjoy!
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