Get Cooking Your Ribs: 

• Wash your meat under cold water to wash away contaminants. Trim extra fat if needed. If cooking for competition, take of rib membrane on the back of the ribs.

• Always coat your meat first with a high smoke oil (Olive Oil) - the oil acts as a glue for the dry rub seasoning and help with caramelization.

• Don't go light with rubs and seasoning. If you want to be different, bring the flavor!

• Get your smoker or your off-set fire up to about 250 degrees. Grilling is direct heat and barbecuing "smoking" is indirect heat. For ribs we want indirect heat.

• After applying rub/seasoning, you may cook immediately or wait to allow the food to soak in flavor.

• BBQ sauce can be a nice compliment, but add sauce during or after cooking.