When it’s time to grill the ribs, a two-heat-zone grilling method will be used and 225°F is the optimal temperature.
To set up a kettle-style grill for slow, low cooking, start by heating half a chimney of briquettes.
Remove the ribs from the fridge to warm to room temperature.
Once the briquettes are ready, pour them over the lower grate and against one side of the grill. “Bank” them up the side of the grill. Place 4 ounces of wood chips/chunks on top of the coals. Fill a stainless steel pan with 2 cups of water and set it on the cool side of the grate opposite the coals, and close the grill lid.
Adjust the intake damper on the bottom of the grill to get the temperature of the grill to 225°F before adding the ribs. Place the upper grate over the grills with the lift-up opening placed over the coals. Preheat the grill 5 minutes, then open it and clean and oil the upper grate.
Place a stainless steel pan filled with 2 cups of water, on the grate, directly over the coals.
Unwrap the ribs and place them, meaty side up, on the cool side of the grate opposite the pan of water. “Mop” the ribs with the Vinegar Mopping Mixture.
Place the lid on, with the vent over the ribs, and cook 30 minutes.
After 30 minutes, place another 4 ounces of wood chips/chunk directly onto the coals. Replace the lid and cook an additional 2½ hours.
If the temperature goes below 200°F, add 10 hot briquettes over the coals (as needed). Also, add additional water to the water pans, as needed.
After the ribs have cooked a total of 3 hours, “mop” the slabs with the Vinegar Mopping Mixture and turn them 180°. Do NOT flip them over. Close the lid and cook an additional 2 hours. Keep a close eye on the grills internal temperature and add more hot coals and water, if needed.
After a total of 5 hours cooking time, heat another ½ chimney of briquettes. While the briquettes heat, take a peek at the ribs, and give the ribs the “bend test”. (Pick the meat up, with tongs, by one end to see if the meat will “break” or slightly tear apart, if it does, it’s ready). Transfer the ribs to a baking sheet to coat lightly with your favorite BBQ sauce and to rest while the coals heat.
Once the coals are hot, place a slab of ribs directly over the coals and cook 30 seconds each side. Repeat with the second slab of ribs.
Cut the ribs between the bones, and…