Ingredients

Scale

2 slabs ribs, enough for 4 people
1/4 cup Neely’s BBQ rub recipe- recipe follows: (1 cup paprika, 1/2 cup sugar, 2 teaspoons onion powder- you can make a batch and save for future use)
olive oil
2 tablespoons mustard
4 cups/one small bowl of wood chips: 2 parts hickory, 1 part cherry- soak in water for 3o minutes beforehand

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Instructions

Remove outer membrane from the ribs. Slather the ribs with mustard and apply a generous amount of rub to both sides. Let marinate in the fridge for a few hours.

Soak wood chips in water for 30 minutes before putting them on the BGE.

Start grill according to preferred method. Once grill starts to heat up, add wood chips so they can get started smoking. Regulate temperature until it reaches 250 degrees.

Once the BGE has reached 250 degrees, put the ribs on. Regulate the temperature using the bottom vent and the daisy wheel to continuously stay at 250. Smoke for 3-4 hours or until the internal temperature has reached 165 degrees. I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature. If you’re curious what internal temp any protein you’re cooking should reach, check out our BBQ Calculator!

Tip: According to Tropical Storm Eddie (a certified BBQ Judge)- competition ribs are not fall off the bone but instead, will leave a bite mark when bitten into. While extremely moist, they are not literally falling off the bone. Look for the smoke ring inside- you know it’s the real deal!!

You can serve your ribs dry (ie, only with the rub on them) or, add your favorite BBQ sauce the last 20 minutes on the BGE for a nice glazed finish. You can also just serve with your favorite sauce on the side.