Gonna try something with my ribs this time.

I cut them individually so they are single ribs. Doused them with Worchestershire sauce. Put paprika, garlic salt, cayenne/black pepper on them.

I think I'm going to cover the pan with foil then back them for a few hours. See how they turn out.

Oh I thought you was going to pull a Mark and break your ribs.

That sounds good though!

Ev, you boil 'em first or go straight to the oven?

Shoot....shoulda lemme know, as I have a nice BBQ sauce I'd make and send off for you guys to try ;)

Ev, you boil 'em first or go straight to the oven?
i boil mine first for a couple hours on 225* then finish off on the grill with bbq sauce. baby backs of course.

Ev, you boil 'em first or go straight to the oven?

oven?:screwup:

oven?:screwup:

My bad, I meant big hot grill with beer on it...<hangs head in shame>.





:crazy:

Man dont know which i like better- dry rubbed baby backs or BBQ baby backs.. I do know that when I make a dry rub, I use alot of coarse sea salt- it really ramps up the other flavors. I do that and coarse cracked pepper, sweet mesquite rub, ths stuff called Badia BBQ rub, Paprika and a wee bit of coarse ground dry ginger. I dont use brown sugar cause the mesquite has some kind of sweetner in it, think a little brown sugar.

I dont boil em just on the grill with some hickory chunks and cook on low heat for about 2 hours, then crank it to crust it at the end, I can easily eat 2 18" racks no problem, and BudLime washes it down good.

Wet BBQ I mix Stubbs and some KC masterpiece, but like all commerical BBQ sauces theyre all too sweet. Stubbs aint but dont have the flavor that KC does so I mix em and they temper each other- I go easy on the salt this time but I fork the ribs to poke small holes all over them then rub down the ribs first with mashed Thai hots hot peppers, the hot oil get in the pores and grill it the same way as the dry. When the whole shebang is done its just right, hot sweet tangy lip smackin

cougar i usually rub mine down with what you did, sometimes add a few more things. a pinch of cayenne is good too. i cook ribs in the oven a lot when i dont feel like messing with my smoker. put them in a dish on 225 till they are done. never have boiled any

I season mine and bake , covered in foil, at 300 for 3 hours, then off to the BBQ. Quick sear, then baste with "Sweet Baby Rays". Pull the coals to one side and cook on low heat with occasional basting at turnover time for approx. 40 minutes being careful not to burn. Falling off the bone tender!
That's it. I'm heading to the market for some ribs!!!!!!!

lol i keep about 10-15lbs of baby backs in my freezer at all times.

I dry rub the baby backs and then put them in the smoker for about 4 1/2 hours, then baste them with honey barbeque sauce. MMMMMM You can suck the meat right off the bone. ;)

To hell with baby backs, st louis style ribs is the only way to go. Better flavor and texture...... Oh yeah, it aint BBQ if its anywhere near an oven!