St. Louis Ribs

1 bag wood chips

2 teaspoons salt, divided

1 Rack St. Louis Ribs

5 Tablespoons Texas Red Seasoning

3 Tablespoons brown sugar

2 Teaspoons ground black pepper

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1. Put wood chips or chunks in a bucket of water to soak. Try to let them soak overnight.

2. Rub 1 teaspoon of salt into the ribs. Refrigerate for 1 hour. This process is called dry brining, which helps the ribs absorb more flavor.

3. In a large bowl, mix together Texas Red, brown sugar, remaining salt, and ground black pepper.

4. Rub the mixture into ribs until they are completely covered.

5. To prepare your grill, stack a medium to large mound of coals on one side of the grill and start the fire.

6. Once you have a hot fire, after about 10 minutes, throw a few handfuls of wet wood chips or chunks on the coals to create smoke.

7. Add the grill rack and place the ribs on the opposite side of the coals. Cover but keep grill vents open.

8. Add a handful of wood chunks every hour and move the ribs around. If you are using wood chips add them every half an hour. Keep the grill covered at all times with the vents open.

9. After 4 hours pick up ribs with tongs and give them a light bounce. If they crack, they are ready. If not, wait another half an hour and try again.

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