I love to BBQ and have always prided myself on my ribs. However I found this on line last week and have tried it twice now and they were incredible. It says a lot about the virtues of slow grilling. All of the links were highly informative and worth reading
Looks yummy, I take a little different path,as usual. I do everything the same except use my oven set at 275 and bake the ribs wrapped in heavy foil for 3 hours. Then I cook the ribs in my charcoal bbq adding wood chips to smoke for about 30-45 minutes. I baste with sauce in the final 15 minutes.
Guess what I'm cooking today? The recipe Steve posted about the Last Ribs. I made my rub earlier and I'm making a slab of Baby Back ribs. The slab has been skinned, and the oil and rub has been applied. The Traeger smoker is coming up to temperature right now with a combination of apple and mesquite wood. I was going to cook two slabs tomorrow, but I figured I would cook one today and learn from any mistakes I make for tomorrow's second batch. Pictures to follow...
We're doing ribs as well! WE did them last nite after buying from a new specialist butcher, and then we decided to go back to our original specialist butcher tonite to compare! We also have found we prefer the lower part of the rib that backs onto the belly vs the baby-back rib which is towards the tops of the rib. More meat, much more meat, just need to properly trim.