Step 1: Prep
Cut ribs into large cubes (about 2–3 inches).
Pat dry.
Coat lightly with mustard (binder, optional), then season generously with your rub.
Let sit 20–30 minutes.
Step 2: Fire (Santa Maria setup)
Set up two zones:
Target temp: 250–275°F
Place meat on indirect side.
Cook for 2–3 hours, turning occasionally, until:
- Deep color
- Fat rendering
- Internal temp ~180°F
Step 3: Pan + Build Flavor
Transfer to foil pan.
Add:
- 2–3 tbsp butter (cubed)
- 2–3 tbsp brown sugar
- Drizzle honey
Cover tightly with foil.
Back on grill (indirect heat) for 1–2 hours until:
- Tender
- Almost falling apart
- Internal ~200°F
Step 4: Sauce + Set
Uncover, add BBQ sauce.
Return to grill 15–30 min to set.
Optional: quick finish over direct heat.
