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- 1 part BBQ Salt
- 1 part brown sugar
- Wash ribs and remove membrane.
- Rub ribs with a thin coat of mustard so the rub will stick.
- Coat ribs with a 50/50 mixture of BBQ Salt and Brien Sugar.
- Smoke at 220 degrees for 2 to 3 hours or until meat pulls away from the ends if the bones about 1/4 inch.
- Wrap each slab in foil and cook for 2 more hours at 220 degrees.
- Remove foil and place the ribs back on racks and cook one more hour at 220 degrees to firm up exterior.