*Chef's Note*
This style BBQ works great when smoked, if you don't have a smoker check out this article. If you do smoke your ribs a combination of Hickory and Mesquite work very well but this recipe stands on its own if you would like to just cook them on the grill or in the stove.
Heat grill or smoker to between 200°F and 250°F.
Season each slab with SC Rib Rub Seasoning, roughly 1 1/2 Tbsp per rib. Apply evenly, and do not rub in. Make sure you get under the flap, the little piece of meat that dangles on the bone side of the rib.
Place the seasoned ribs on the hot grill with the bone side down and the fatty end toward the middle of the grill, which is the hotter area. Doing so ensures that the thicker part of the rib gets cooked properly. Close the grill lid.
Grill for approximately 1.5 hours undisturbed. Then open the grill cover, and look for caramelization or mahogany brown on the bone. Flip the ribs to the meat side down, and continue cooking for another hour at 200-250°F.
Once you have the caramelization, you are ready to use the “mop, flip, mop”. Brush the visible side with SC BBQ Sauce. Flip the ribs over so that the meat is now bone side up. Mop the ribs again. Close the grill.
Bring the grill back up to 200-250°F. Cook the ribs until they have reached an internal temperature of 160°F, or about 1-1.5 hours depending on grill heat. Then they are ready to be served!
Ingredients
Directions
Heat grill or smoker to between 200°F and 250°F.
Season each slab with SC Rib Rub Seasoning, roughly 1 1/2 Tbsp per rib. Apply evenly, and do not rub in. Make sure you get under the flap, the little piece of meat that dangles on the bone side of the rib.
Place the seasoned ribs on the hot grill with the bone side down and the fatty end toward the middle of the grill, which is the hotter area. Doing so ensures that the thicker part of the rib gets cooked properly. Close the grill lid.
Grill for approximately 1.5 hours undisturbed. Then open the grill cover, and look for caramelization or mahogany brown on the bone. Flip the ribs to the meat side down, and continue cooking for another hour at 200-250°F.
Once you have the caramelization, you are ready to use the “mop, flip, mop”. Brush the visible side with SC BBQ Sauce. Flip the ribs over so that the meat is now bone side up. Mop the ribs again. Close the grill.
Bring the grill back up to 200-250°F. Cook the ribs until they have reached an internal temperature of 160°F, or about 1-1.5 hours depending on grill heat. Then they are ready to be served!