Well I am, off for 3 days and by myslef, sooooo whats a guy to do....

But fire up the Weber performer this morning and throw on a side of st louis cut ribs...

Mmmmmm Mmmmmmm sooooooo good...

Enjoy, I did, well half the rack, saving the rest for later...

 

Looks good just gotta wash it down with some cold beer!

 

Great! Now I have to drag out the BBQ.

 

3-2-1- method, times adjusted some but that's a good base to start.
Indirect heat on a weber charcoal performer
target temp is 250
wash the rack of ribs then pat dry
remove the membrane from the back of the ribs
rub ribs with some yellow mustard, you can use olive oil if you want
coat ribs evenly with your favorite rub, I used webers bbq dry rub.
After you have your grill/smoker going and target temp is reached place ribs on grill, close lid and walk away for at least 2-1/2 hours.
At the 2-1/2 hour mark, open smoker and check ribs the rack should have firmed up some and the tips of the bones should start to be exposed.
place two sheets of foil on a work surface, my grill has a table attached, you want two pieces of foil in case a bone pokes thru the first layer
turn the ribs meat side up on the foil, sprinkle with brown sugar and some honey, flip ribs over meat side down, do the same for bone side of the ribs. Wrap up the foil forming a tight packet
place back on smoker/grill for at least 2 hours.
After 2 hours, open foil, the bones should be exposed by about half an inch remove the rack from the foil and place back onto the grill meat side up
Coat the meat side of ribs with your sauce, you can thin it down, I use a little water or apple cider vinegar to thin the sauce so it coats the back of a spoon. Spread the sauce evenly as you can onto the ribs and cover the grill, leave to finish for another 30 minutes to an hour
Remove from heat, let rest a few minutes, slice and enjoy

 

Awesome glad you liked them.