Recipe courtesy of John Willingham
Save Recipe Print
Total:
17 hr 35 min
Prep:
5 min
Cook:
17 hr 30 min
Yield:
4 servings

Ingredients

Directions

Lay the ribs in a non-reactive pan and brush on both sides with the vinegar water mixture. Sprinkle with seasoning mix and rub with your fingertips, massaging it into the meat. Cover and refrigerate for at least 12 hours.

Start the grill, allowing it to reach a temperature of 250-degrees. Put the slabs in the grill. (If the grill is fitted with a rotisserie or carousel, attach the slabs to the apparatus.) Cook for 4 1/2 to 5 1/2 hours, turning the meat every 15 minutes (unless it is attached to a rotating apparatus). The ribs are done when the internal temperature of the meat reaches 180 degrees, when the ribs are flexible, when the meat is fork-tender, and when the ends of the bone extend about 3/8-inch below the meat.

To serve, cut the slabs into individual bones or 3, 4, or 6-rib racks. Serve immediately with or without your favorite sauce.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

World Champion Jambalaya

Recipe courtesy of Team Tailg8n

World Champion Bar-B-Q Chicken

Recipe courtesy of Bill Scanlan|Lana Scanlan

World Championship Baby Back Ribs

Recipe courtesy of Melissa Cookston

World Famous Rendezvous Dry Ribs

Recipe courtesy of Nick Vergo

World Fare's Worcestershire Braised Short Ribs

Recipe courtesy of World Fare Bustaurant

Blues City Cafe's World Famous Ribs

Recipe courtesy of Mark Tedford

Browse Reviews By Keyword

          Latest Stories