These ribs were trimmed beautifully straight from the processor, which is to say that the membrane on the back had been removed. So, the next thing to do was season it! I used a layer of “Peppeureka” and a layer of “Artisan BBQ rub”.
The grill, all setup for indirect heat, was ready for the main event. Place the ribs on the grill rack, close the lid, and let it cook.
NO PEEKING! If you’re looking, you’re not cooking. 😉