large slab of spare ribs
aluminum foil

I like to find a large slab with plenty of fat on it. I usually wash it off with water and pat it down with a paper towel or two. Don’t completely dry it off as the moisture will help the spices stick to the meat.

SEASONING:

garlic salt
lemon pepper seasoning (McCormick's)
seasoned salt (Lawry's)
coarsely ground black pepper
garlic powder

First, dash the ribs with garlic salt. Throw on some lemon pepper seasoning and seasoned salt. Next, baste the slab with coarsely ground black pepper. This is mostly for appearance of the final product, but I eat black pepper on everything. Lastly, make sure a heavy layer of garlic powder finishes everything up. A lot of these spices will burn off, so don’t be afraid of being plentiful.

On my round Weber grill, I usually make sure enough charcoal is used to create a 3-inch layer across the bottom. Of course, stack them up and set ablaze. Once the coals are all about half way white, spread them out. Take your garlic powder and feed the coals heavily with it. You’ll want to sear the ribs on both sides, a little bit crispy and brown. Trust me, you’ll know if you’re doing it right, massive flames will begin to shoot up. Make sure and have the cover handy. You’ll want to flip the slab several times during this process to ensure no burning is involved. Welding gloves are usually a good idea, especially if you treasure your arm hair.

Once seared, wrap the slab in heavy duty aluminum foil. I prefer to wrap it in 3 layers, making sure each layer is sealed tight all the way around (you’ll want the fat to cook through the meat, thus making it tender). Part the charcoal onto each side on the bottom of the grill. This will allow for indirect cooking. I’d let the ribs rest for about 15 minutes, then flip them, and every 15 minutes thereafter. Make sure and flip them without penetrating the foil. About 45 minutes in, I usually throw in a couple of handfuls of more charcoal. The ribs cook for about two hours.

Grab the slab and push down, on the big meaty end, with your fingers. If they have a little give, they’re done. Remove from foil and rest on a large cutting board. Slice and serve. You should be able to pull the bone out of the meat without much effort.

Now enjoy a tasty beer because you’ve earned it!

Submitted by: Quinten Higgins