I have a great slab going on when I return from church.
This is my 2nd attempt at ribs.
This is what I have going: Large slab cut in two
Soaking in a Beer, garlic (granulated), Apple juice, and apple cider vinager.
I have a mix of spices (this is all I have access to) Swamp venom 30%, Dizzy Dust 30%, and Steak Rub 40%
I was going to do mustard, light coat. And then dust with all that I have
1- Drip pan or not??? I see everyone stating to use one, but when I see picks I never see them?
2- raise the grill or std height???
3- How much flipping?
4- What is a std temp to grill??
5- Anyother secrets???
Thanks in advance