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Using a sharp knife, trim off the brisket bone. Season both sides of the slab with salt and Neely's Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance. When you're ready to cook the ribs, preheat the grill to 250Â°F, preferably using a combination of hickory wood and charcoal. Place the slab on the grill away from (not directly over) the flame (using indirect heat). Cook the slab curl-side up for approximately 2 1/2 hours. Flip the slab over to finish the cooking, about 1 more hour, or until you get the full bend in the slab (see Tony's Tip). For dry ribs, pull the ribs off the grill, and sprinkle more Neely's Barbecue Seasoning over the entire slab.
Transfer ribs to platter, discard liquid. Preheat grill to medium. Add ribs and baste with BBQ sauce, turning often and basting until sauce has adhered and meat is tender, about 10 to 15 minutes. *For a great side-rib recipe, try the Chatelaineâs Memphis-Style pork side ribs.4.The best way to grill uncooked ribs The key is to keep the heat low and cook the ribs slow.dd ribs and baste with BBQ sauce, turning often and basting until sauce has adhered and meat is tender, about 10 to 15 minutes. *For a great side-rib recipe, try the Chatelaineâs Memphis-Style pork side ribs. 4. The best way to grill uncooked ribs The key is to keep the heat low and cook the ribs slow.