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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.
Brush the cooking grates clean. Place the ribs on the grill over direct medium heat and cook for 1 hour, with the lid closed, occasionally turning the packets over for even cooking, making sure not to pierce the foil.Remove the packets from the grill and let rest for about 10 minutes.oak the wood chips in water for at least 30 minutes. Prepare the grill for direct cooking over medium heat (350Â° to 450Â°F). In a small bowl mix the rub ingredients. Remove the membrane from the back of each rack of ribs. Cut each rack crosswise in the middle to create two smaller racks.