Start your grill/smoker and get it up to 275 - 300 degrees F. While the grill is getting ready trim the ribs of excess fat and remove the membrane from the rib side with a butter knife and paper towel. Season the rib side of the meat lightly with Gold Star Chicken Rub, Everything Rub and Gimme the Loot. Pat the seasonings in and flip the ribs over to the meat side. Repeat the seasoning process with a medium coat of each rub. Pat the seasonings in and let them sit at room temperature until the grill/smoker is ready. When the grill is at temperature place the ribs in an area not directly over the fire. Let the ribs cook for 1 hour then flip them over, rotate them and cook for another 30 – 45 minutes or until the seasoning is set in.
After 3-45 minutes, wrap with ribs, rib side down, in 2 sheets of aluminum foil tightly with the wrap contents above. Place back on the grill on the indirect heat side and cook for another hour. After an hour check the rib doneness with a thermometer. You are looking for the ribs to probe easy, clean and with no resistance or around 207 – 208 degrees F. When the ribs are probe tender, remove them from the grill and rest on your counter in the foil for 30 min – 1 hour.
When ready to serve, slice between the bones, sauce each rib with the sauce above and serve.
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