STEP 1: If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
STEP 2: Season both sides of the ribs with salt, pepper and rub.
STEP 3: Let sit for 30 minutes or up to 24 hours.
STEP 4: Prepare the grill and smoker box or tube, for two-zone or indirect grilling with a target temp of 180-200F. Use the ThermoPro TP25 ambient probe to make monitoring this easy!
STEP 5: Place the ribs bone side down on the grill. Insert another Thermopro probe into the meaty part of the ribs, careful not to touch a bone, and close the lid. – The TP25 thermometer comes with 4 probes!
STEP 6: Cook for 2 – 3 hours or until the internal temperature reaches 160℉.
STEP 7: Lay down two long sheets of Reynolds Wrap and transfer ribs to the foil.
STEP 8: Sprinkle with the brown sugar, top with the butter cut into small pads (if using), and then pour over the apple cider.
STEP 9: Tightly crimp the foil together and around the probe to create an airtight seal. Return to the grill and increase your cooking temperature to 225-275 degrees. Let the ribs braise for 2 hours in the foil.
STEP 10: Carefully remove the foiled slabs from the grill and remove the slabs from the foil.
STEP 11: Brush the ribs with your favorite KC BBQ sauce (or make your own), close the lid of your grill and cook at 225 degrees until the ribs reach between 190-200 (this shouldn’t take any longer than 30 minutes), and the sauce is sticky and set. Careful not to burn the sauce over any direct heat.
STEP 12: Remove the slabs from the grill and place them on a platter or cutting board.
STEP 13: Slice and serve with extra KC BBQ sauce
NOTES: When using wood pellets or chips in a smoker box, tube or aluminum foil pouch, refer to the particular products directions for use on a gas grill. I prefer Hickory pellets. Double or triple the recipe as desired.
Bluetooth Meat Thermometer
