How to bbq ribs

Linda took some pictures as I prepared 8 slabs of ribs for the neighbors birthday party.

First, I trimmed the extra meat at the "knuckle" to create a St. Louis cut.

Then I removed the membrane. Some people leave it on, but it makes the ribs tough to chew.

Next, I sprinkle the ribs with the "secret" dry rub. In this case, I used my "Southern Rub" that I originally developed for brisket.

And finally, I cooked them in my red bbq smoker for 5 1/2 hours.