Smoked Ribs on a Smokey Mountain 18in Weber (Family Recipe)

My family and I have been eating these incredible ribs that Phil the Chef (My Father) has been smoking for over 30 years. Dry rubbed and hickory smoked, these ribs are nothing less than perfect to eat for breakfast, lunch, and dinner. This style of ribs still has a bit of a bite to it and needs no sauce! Phil the Chef explains exactly how he does it from set up to breakdown. Please enjoy this video !
Rib rub:
1 C Paprika
1 C Kosher Salt
1 C Brown Sugar
1/3 C Black Pepper
1/3 C Garlic Powder
2 T Cumin
*
*
*
If you want to follow my daily life as Matt the Butcher, check out my Instagram and Facebook for daily stories and other meaty content that doesn't make it on to UA-cam!
NEW!! MATT THE BUTCHER MERCH!!! : teespring.com/...
Follow me on Instagram: / matt_thebutcherdmv
Follow me on Facebook: / matt.levere
Also, check out my website! www.mattthebut...