NOTE: You can add hickory chips for enhanced smoke flavor.
After removing the silver skin, liberally rub down both sides with Geaux Creole Dust.
Cover and place in refrigerator for no less than an hour (24 hours is ideal).
About 20 minutes before placing it on the grill, remove from the refrigerator and let the meat get to room temperature.
Preheat your grill to 400 degrees and quickly sear each side of your meat.
Remove from the grill and drop temperature down to 225-250 degrees. Once your grill is at a stable temp between 225-250, place on grill for 2 hours turning after 1 hour.
After 2 hours, wrap in foil and place back on the grill for another hour.
Meat will be falling off the bone. If you like your meat tougher, skip the foil wrap step and cook until tenderness is to your liking.
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