Spread dijon mustard across both sides of the ribs.
Then rub in the rib rub across both sides.
Wrap in foil and place in fridge overnight (or at least 8 hours).
On a gas grill, heat all your burners, and let heat to around 400 degrees, then turn off all but outer two burners.
Place ribs, meat side up, directly in the middle of grill and close the lid.
Using a thermometer, make sure to keep the temperature around 250 degrees and cook for 5 hours. Try not to open the grill while cooking so heat doesn't escape.
After 2 1/2 hours, open grill and rotate 180 degrees, cook another 2 1/2 hours.
The last 30 minutes of cooking, turn all you burns up to 350 degrees and generously brush the ribs with the BBQ sauce, on both sides, every 5-10 minutes (do this at least 5 times). Remove from the grill and serve immediately.
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Helpful Tips for All Recipes
When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
I always use unsalted butter in my recipes.
I always use a meat thermometor to test for doneness when cooking meat.
When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.