Remove membrane from the back of the slab of ribs (best is to have the butcher do it!)
Squeeze ½ fresh lemon on the back of each slab and ½ on the meat side.
Sprinkle liberally with dry rub (Terry uses 2/3rds Schweppe’s bar-b-que rub and 1/3rd Patty’s seasoning mixed)
Put slabs in blue enameled roaster—stand them up on end of slab
Place in oven or on grill at 220 –indirect heat—for 2 ½ hours
Remove from enameled pan and place ribs in a large, disposable aluminum pan, back side up.
Baste liberally with Terry’s bar-b-que sauce
Place back in oven (or on grill) for 30 minutes.
Turn over, meat side up—baste this side and put back in oven (or grill)—baste every ½ hour for the next 2 ½-3 hours.
From Terry Huffman
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