However, they aren’t done until after a one hour rest under a tight foil wrapper within a paper grocery bag. This allows the meat to steam itself, rehydrate, and redistribute juices which further denatures the proteins. Here’s the grand unveiling.
Day 2. After 3.5 hours in a very low heat charcoal grill. Grill thermometer on the cooking grate next to the ribs is essential to monitor grill heat (should be around 275F). The ribs should never be directly over the coals, and there should be wood chips, preferably hickory, on the coals. Obviously.
Wautoma ribs day 1. Cover those oinkers in your favorite rub to sit overnight. Ours is from Fiorella’s bbq emporium in KC KS.