Easy Way to make good Pork Ribs?

[simek]

Bake in the oven in a roaster with kraut.

[Burnadell]

What Smart said.

[Stan R]

What Smart said.

Listen to the above old timer or this old timer.

What Smart Said.

[Sparkles]

If you don't have access to a smoker but you do have access to a charcoal grill
You can cook them with indirect heat and some wood chips for novelty.
Coat with coarse black pepper garlic salt and lot of brown sugar in that order.
Let rest until brown sugar melts
Place rack in single layer of foil and set on grill opposite side of heat source.
In the foil add about 1/4" of water or apple juice. Cook with foil open for 2-3 hours, making sure you maintain your 1/4" of liquid.
You'll see the meat pulling from the bones, remove rack from foil and coat with favorite sauce. Return rack to opposite side of grill as your heat source may be throw in a couple more wood chips.
Heat for another 1/2-1hr
I'm usually doing this recipe between 275/300*

If you have a smoker I use the same rub mixture and 3-2-1 but don't add juice for the 2 hrs wrapped

[Burnadell]

Wait!

After re-reading Smart's smoking time, the 3-2-1 is actually 3-1-1? Jason, did you mistype or am I misunderstanding the 3-2-1 thing?

[Ironman]

Wait!

After re-reading Smart's smoking time, the 3-2-1 is actually 3-1-1? Jason, did you mistype or am I misunderstanding the 3-2-1 thing?

Naw, he just can't count to 3.

[Sparkles]

Naw, he just can't count to 3.

Guess you don't have to worry about that when you boil em huh?

[Ironman]

Guess you don't have to worry about that when you boil em huh?

If you're talking about my thread, don't knock it till ya try it.

Just know, you won't want to do it any other way again.

[Sparkles]

Easy Way to make good Pork Ribs?

If you're talking about my thread, don't knock it till ya try it.



Just know, you won't want to do it any other way again.

They look very good
I'll give them a shot one day b

[Ironman]

They look very good
I'll give them a shot one day b

I promise you, they are amazing.

I'm going to try some with the thick Franks Red Hot one day. Buffalo Baby Back Ribs (BBBR's)

[Smart]

Wait!

After re-reading Smart's smoking time, the 3-2-1 is actually 3-1-1? Jason, did you mistype or am I misunderstanding the 3-2-1 thing?

yes...the wrap is 2...sorry about that. I was throwing stuff together for the CCR BBQ lunch and mistyped..

at 225, I do 3-2-1

at 275, I do 2-2-1

[Smart]

3-2-1 at 225... pull the membrane, trim to St. Louis cut, trim off any chunk fat, dust with your favorite rub, smoke for 3 hours at 225, wrap with a 1/4 cup of apple juice smoke for 2 HOURS, open back up to tighten up for an hour. easy ...

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Corrected.....thanks Burnadell for pointing that out...

[Smart]

WOW talk about some of the best I have ever seen. What seasoning do you put on them? Also what BBQ sauce after?

Thank you for the compliment.

That is a custom seasoning made my a deer lease buddy of mine I get in bulk. He won't give me the recipe but he'll sell me or trade me all I need..

BBQ sauces vary for me. I have a sauce recipe I make, I picked up off TBH and added my own twists to it. For store bought I like Head Country original.. If the folks I am cooking for want a sweet rib, I will add a little bit of vinegar and pop to Sweet Baby Rays Sweet n Spicy.

[Smart]

If you don't have access to a smoker but you do have access to a charcoal grill
You can cook them with indirect heat and some wood chips for novelty.
Coat with coarse black pepper garlic salt and lot of brown sugar in that order.
Let rest until brown sugar melts
Place rack in single layer of foil and set on grill opposite side of heat source.
In the foil add about 1/4" of water or apple juice. Cook with foil open for 2-3 hours, making sure you maintain your 1/4" of liquid.
You'll see the meat pulling from the bones, remove rack from foil and coat with favorite sauce. Return rack to opposite side of grill as your heat source may be throw in a couple more wood chips.
Heat for another 1/2-1hr
I'm usually doing this recipe between 275/300*

If you have a smoker I use the same rub mixture and 3-2-1 but don't add juice for the 2 hrs wrapped

Listen to this guy....Dale is the rib king..

[salth2o]

3-2-1 at 225... pull the membrane, trim to St. Louis cut, trim off any chunk fat, dust with your favorite rub, smoke for 3 hours at 225, wrap with a 1/4 cup of apple juice smoke for an hour, open back up to tighten up for an hour. easy ...

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That is how I do it as well.