Optional: Brine first if you have time. 2 cups water, 1 tablespoon table salt, and 1 tablespoon brown sugar for 1-4 hours in the refrigerator. Rinse well and use a rub without salt.
Clean and oil grill grates then preheat grill to a grill surface temperature of 450°-500°.
Trim ribs of any excess fat. Deepen the cuts that are already in the ribs to about 75% through.
Coat both sides of ribs with a rub of your choice. Be sure to get in the cuts. Rub in and let rest for 10 minutes while preheating grill.
Place over direct heat and close lid. Flip about every 5 minutes and grill until aninternal temperature of about 145°-150°. About 20 minutes depending on grill and the thickness of the meat. Always cook to the final internal temperature and never by time alone.
The last few minutes, coat with sauce on both sides and grill until brown. Let stand for 5 minutes before cutting.
I remove most/all of the fat pad.
Extend the "rib cuts" to 75%
Brine if you have time. If you brine, use a rub without salt.
Rub and sauce of your choice.
Grill over a medium grill with a surface temperature of 450°.
Do not overcook. 145°-150° is nice.
If you don't have a rib, try this version of 8311. This makes about twice what you need so cut in half or keep the extra for later. Also, if you brine, leave the salt out of the rub. 1/2 cup brown sugar 3 tablespoon kosher salt 1 tablespoon chili powder 1 teaspoon black pepper 1 teaspoon onion powder 1 teaspoon garlic powder
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