Phil’s Famous Ribs
This is an indirect cook, and it is a long one to achieve fall off the bone ribs. I use Bad Byron’s Butt Rub, but most any will work.
Ribs can be done in 1 hour with lesser results, but this one is tested and true. Ribs can be prepared the night before or a couple hours before…
From: gator boy — June 3, 2010
3 pack of ribs
3-pack baby back ribs
Thaw in Refrigerator
Rub with cheap plain yellow mustard – you will not taste the mustard, just acts as a great agent to hold the rub, and does something else…not sure what.
Sprinkle Butt Rub generously all over
Put back in Fridge for 1-2 hrs
Fill up firebox with new lump, and make sure that lower firegrate is not clogged with old lump. I typically clean out the bottom ash before a rib cook.
Get Egg to 225* degrees stabilized for 20 minutes before putting ribs on.
Setup is - - Platesetter, full drip pan (4 cups water, 1 cup apple cider vinegar, 1 beer and 1 cut up apple), regular grate then rib rack (inverted V rack).
Place ribs in rack thick end up and meat side towards front of grill (larger racks need to be on the front or back of the rack)
Cook at 200*-250* for 4 hours (don’t open grill for 4 hours) regularly checking temp to make sure that you are staying close to 225*
At 4 hrs, take em off and close the grill to hold temp. Wrap each rack individually in tin foil and place back on grill for 1-1.5 hrs
Take out and unwrap ribs and slather with favorite sauce and put back in rib rack (unwrapped) for 30 min. Carefully handle ribs during this part as they are already trying to fall apart most likely.
The last 30 minutes will caramelize the sauce to the ribs, and they will still be considered a dry rib and not wet.
Put sauces on the table for folks to use if they like. They ain’t gonna need it though.