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Old 03-18-2014, 07:03 AM   #1
esp
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Default How to cook ribs

I'm planning to cook baby back ribs for my wife's birthday party Saturday. What is the best way to cook them do they are tender and juicy.
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Old 03-18-2014, 07:10 AM   #2
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Smoke for about 2-3 hrs at about 225* then I cut them put in pan covered back on pit with bbq sauce and about 1/2 a beer for about another 2-3 hours or until as tender as you want.
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Old 03-18-2014, 07:21 AM   #3
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Electric smoker ( brinkmans from academy)
No foil for 45 min then wrapped in foil for 2.45 min with a good rub it is unbelievably easy and good
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Old 03-18-2014, 07:24 AM   #4
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Smoke 3 hours at 225, wrap in foil and put meat side down for 3 hours at 225, remove from foil with 15 minutes left, turn meat side up, and glaze with your favorite sauce. let them rest on a wooden cutting board for about 10 minutes before cutting them. I do competitions so when i do my ribs i add sweeteners when I wrap them, but for back yard ribs i just use a dry rub then wrap them half way through. I normally wont even glaze my back yard ribs. good luck, let us know how it turns out for ya!
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Old 03-18-2014, 07:27 AM   #5
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These are my comp ribs from last weekend, hit 4th out of 28 with them. Same exact recipe also hit 16th out of 184 at nationals last year.
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Old 03-18-2014, 07:31 AM   #6
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Quote:
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These are my comp ribs from last weekend, hit 4th out of 28 with them. Same exact recipe also hit 16th out of 184 at nationals last year.
That is some dang fine looking ribs, sir!!!
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Old 03-18-2014, 07:34 AM   #7
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well, i can tell you how texas roadhouse makes their "fall off the bone ribs". I used to moonlight bartending there a couple years ago.

they stand their ribs up, two racks, leaning against each other. they are elevated above a pan of water about 1/2 inch deep, with a bit of liquid smoke type stuff mixed in the water. covered with foil.

put in the oven for 3 hrs at 325 degrees.

pulled, and slathered with bbq sauce and thrown on the grill for only 5 min per side, just to carmalize the bbq sauce on it.

that's it. and they're delicious in my opinion. basically, you're steaming the ribs in the pan.. because the bones are facing downwards, the steam enters the bone and loostens the connective tissue holding the meat to the bone. thus, "fall off the bone ribs"

once i saw how they do it, i tried it at home and had the same exact results as texas roadhouse.... it works.

now don't tell anyone because i'll probably get sued by them.
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Old 03-18-2014, 07:35 AM   #8
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Quote:
Originally Posted by TC View Post
These are my comp ribs from last weekend, hit 4th out of 28 with them. Same exact recipe also hit 16th out of 184 at nationals last year.


I would listen to him.

I am taking a slab out this weekend and throw on the UDS
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Old 03-18-2014, 07:39 AM   #9
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Quote:
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Smoke 3 hours at 225, wrap in foil and put meat side down for 3 hours at 225, remove from foil with 15 minutes left, turn meat side up, and glaze with your favorite sauce. let them rest on a wooden cutting board for about 10 minutes before cutting them. I do competitions so when i do my ribs i add sweeteners when I wrap them, but for back yard ribs i just use a dry rub then wrap them half way through. I normally wont even glaze my back yard ribs. good luck, let us know how it turns out for ya!
This is pretty much how I do mine as well and they come out really good
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Old 03-18-2014, 07:42 AM   #10
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What TC said sounds like a winner to me. That's almost the same as I do mine. Mine don't look as good as TC's though.
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Old 03-18-2014, 07:59 AM   #11
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Smoke @ 225-250 for 3hrs. No foil needed. they will fall apart in your hands. I usually put the sauce, I prefer them without, on them about 10-15minutes before I take them off the grill.

Just an FYI but a well cooked piece of meat is an irresistible aphrodisiac. No pun intended...

These are pork spare ribs which I tend to cook a little longer to make sure they get really tender.
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Last edited by In-Yo-Grill; 03-18-2014 at 08:06 AM.
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Old 03-18-2014, 07:59 AM   #12
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Don't forget to pull off the membrane, I think its called "siverskin", before you do anything? I use a needle nose plier.
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Old 03-18-2014, 08:02 AM   #13
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start our boiling them in a large pot of water. after about an hour take them out and cook in the oven with sauce for about two more hours at 400 deg.
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Old 03-18-2014, 08:07 AM   #14
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Quote:
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start our boiling them in a large pot of water. After about an hour take them out and cook in the oven with sauce for about two more hours at 400 deg.:d
blasphemy...!!!
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Old 03-18-2014, 08:09 AM   #15
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Quote:
Originally Posted by RODEO View Post
Don't forget to pull off the membrane, I think its called "siverskin", before you do anything? I use a needle nose plier.
If you have a catfish skinning plier in your fishing tackle arsenal, those work great also.
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Old 03-18-2014, 08:26 AM   #16
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Default How to cook ribs

Google 3-2-1 method for ribs at 225.... Or 2-2-1 at 250.

Like stated above do not forget to peel the membrane off the back of each rack. Your teeth will thank you. I use a paper towel to grab and pull. Very easy.
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Old 03-18-2014, 08:29 AM   #17
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All Good comments and yummy pictures, is it against creed to have ribs for Breakfast
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Old 03-18-2014, 08:32 AM   #18
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I have a rack of ribs in the fridge right now...I was gonna freeze them for a later date. I'm feeling inspired.
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Old 03-18-2014, 08:33 AM   #19
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Carefull with some of the cooking times shown. You said you were cooking Baby Backs. Most of the above times are for Spares. Baby Backs will cook faster than Spares. All above pics look great.
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Old 03-18-2014, 08:34 AM   #20
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Terrible thread to scroll mid morning at work
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Old 03-18-2014, 08:40 AM   #21
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Judging from the above posts:

Cook them at 225 to 325 degrees for a total time of 3 to 6.25 hours.
They will be perfect every time.....
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Old 03-18-2014, 08:47 AM   #22
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Quote:
Originally Posted by Free2Hunt View Post
Carefull with some of the cooking times shown. You said you were cooking Baby Backs. Most of the above times are for Spares. Baby Backs will cook faster than Spares. All above pics look great.
Crap.. Thanks for pointing that out. I totally missed the baby back part in the OP for my first reply. I would do 2-2-1 at 225 or 2-1.5-.5 at 275.
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Old 03-18-2014, 09:23 AM   #23
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Quote:
Originally Posted by Smart View Post
Google 3-2-1 method for ribs at 225.... Or 2-2-1 at 250.

Like stated above do not forget to peel the membrane off the back of each rack. Your teeth will thank you. I use a paper towel to grab and pull. Very easy.
This ^^^ I also forgot to mention that as well. Paper towel makes it very easy
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Old 03-18-2014, 09:35 AM   #24
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Just get them from the guy cooking them in front of Kroger

:-(
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Old 03-18-2014, 09:37 AM   #25
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Check out Alton Browns recipe on food network.com - they have always come out as good as the smoker. We always finish on the grill
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Old 03-18-2014, 09:41 AM   #26
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We typically use mustard as a conduit for the rub.

It cooks out during the smoke process.

Name:  smoke 'em if you got 'em.jpg
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Old 03-18-2014, 09:46 AM   #27
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I don't like saucy, sweet ribs. I rub with mustard and then my dry rub. Throw them on the smoker at 225-250 and usually about 4 hours. No foil, no sauce. They come out great. Only ever did one cook off, and it wasn't a big one, just a company cook off, but I took 1st place.
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Old 03-18-2014, 09:47 AM   #28
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Where is the best place to buy pork ribs? Meat market, walmart? I've used the hormel brand several times but would like a Better quality meat?
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Old 03-18-2014, 09:49 AM   #29
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If I don't feel like firing up the smoker, I'll cook baby backs this way sometimes.

Pressure cook them for about 5-8 minutes, to get them about 75% done. You don't want to pressure cook them too long as they will fall apart if not careful. Once it hits the time frame, run cold water over the pressure cooker lid, which will break the seal and immediately get them to stop cooking.

Let rest on a plate to cool. Throw on the grill and cook for about 2 minutes per side and then slather with favorite BBQ sauce. Let the sauce carmelize for a couple minutes. I use a Weber with charcoal fire to do this. Obviously, you could use wood or even gas grill.

The ribs will come out fall of the bone tender and will have good smoke flavor from the grill.

I'll use this method if I don't feel like setting up the electric smoker. This method is faster and less cleanup.
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Old 03-18-2014, 09:52 AM   #30
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Quote:
Originally Posted by Hunter_Man View Post
well, i can tell you how texas roadhouse makes their "fall off the bone ribs". I used to moonlight bartending there a couple years ago.

they stand their ribs up, two racks, leaning against each other. they are elevated above a pan of water about 1/2 inch deep, with a bit of liquid smoke type stuff mixed in the water. covered with foil.

put in the oven for 3 hrs at 325 degrees.

pulled, and slathered with bbq sauce and thrown on the grill for only 5 min per side, just to carmalize the bbq sauce on it.

that's it. and they're delicious in my opinion. basically, you're steaming the ribs in the pan.. because the bones are facing downwards, the steam enters the bone and loostens the connective tissue holding the meat to the bone. thus, "fall off the bone ribs"

once i saw how they do it, i tried it at home and had the same exact results as texas roadhouse.... it works.

now don't tell anyone because i'll probably get sued by them.
Fall off the bone? That is roast, not ribs
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Old 03-18-2014, 09:56 AM   #31
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Quote:
Originally Posted by Clay243 View Post
Where is the best place to buy pork ribs? Meat market, walmart? I've used the hormel brand several times but would like a Better quality meat?
I buy when they drop to .99 cents/1.59 a lb. IMO, it doesn't matter the brand because the magic is in your pit.

I do trim them up to make them look "higher quality" but I'm an ad watcher and a bulk buyer for ribs, pork butts and brisket when I find a good sale.
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Old 03-18-2014, 09:56 AM   #32
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Quote:
Originally Posted by Legdog View Post
We typically use mustard as a conduit for the rub.

It cooks out during the smoke process.

Attachment 607202
Looks like a lot of pigs died in the making of that picture.

I've used Mustard before on different BBQ applications. Never pork ribs before.
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Old 03-18-2014, 10:04 AM   #33
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Or just make pig sickles.

http://discussions.texasbowhunter.co...ight=Ribs+coke

If you haven't tried them, you should. You may never smoke another rack, if you like sauce on your ribs.

I'm going to try this with Franks thick Red Hot, for buffalo ribs.
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Old 03-18-2014, 10:04 AM   #34
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Default How to cook ribs

Ribs really are very simple. 1.5 hours at around 275 flipping every 20 minutes or so. Finish out a half hour in foil at the same temp. After taking out of foul i usually throw back on for a minute or two just to grt the excess juice to dry up a bit. Dry rub is all you need unless you like bbq sauce on them. Onion powder garlic powder and a seasoning salt of your choice. Take it easy on the powders, and the seasoning salt to taste. Biggest thing is let them get to room temp before cooking. You can season up and let sit for awhile so the flavor works throughout to.
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Old 03-18-2014, 10:07 AM   #35
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TC uses the exact same method my buddy does when we do cookoffs, not sure about the recipe though. My buddy's ribs are the best I've ever eaten, literally, if you put one on top of your head, your tongue would beat your brains out trying to get to it. The method is pretty cut and dry, dry rub them with some oil or mustard to hold the rub on, lay them on the grill, meat side up and smoke until the meat JUST starts pulling away from the bone at the ends, then pull and wrap them. When we wrap them, we lay the foil out and lay out a combination of brown sugar, honey, parkay squeeze butter, minced onion, garlic powder and a touch of cayene pepper, then lay the meat on top of that concoction meat side down, and seal up. Back on the pit, still meat side down for a few hours, careful not to get too hot or you're burn the sugars and that ain't good. After a couple-three hours, we'll pull them off again, unwrap them and put them back on the pit, meat up, and glaze with a sweet and spicy sauce and smoke for another 20-30 minutes. Once the sauce is baked on, we pull them off, rest them for a short time and cut 'em up. They are DANG good.

That being said, I know the method and recipe, but I can't do them as good as my buddy can, I always manage to screw something up. Good luck.
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Old 03-18-2014, 10:11 AM   #36
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Nice touch with the mustard as a pre-rub prep. I'll need to try that.

Forgot to mention that I use the Williams Food Co. "Rib Tickler". It's sweet and spicy and low in salt. If you can get it in the Ennis area, I'd give it a try. For beginner or pro, you can't go wrong with the "Rib Tickler" rub.
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Old 03-18-2014, 10:19 AM   #37
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Explain to me when you peel the membrane off - before or after you cook them?

Bisch
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Old 03-18-2014, 10:20 AM   #38
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Quote:
Originally Posted by Bisch View Post
Explain to me when you peel the membrane off - before or after you cook them?

Bisch
Before you season...it is part of the prep.


Last edited by Smart; 03-18-2014 at 10:22 AM.
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Old 03-18-2014, 10:21 AM   #39
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Quote:
Originally Posted by Bisch View Post
Explain to me when you peel the membrane off - before or after you cook them?

Bisch
Before you cook them. Here is a pretty good "How To" I found, it should help.

http://www.amazingribs.com/tips_and_...in_n_trim.html

TC
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Old 03-18-2014, 10:24 AM   #40
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Since I am going to this party, I shall report on his cooking skills with the ribs and all of your great recommendations...
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Old 03-18-2014, 10:26 AM   #41
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Pull membranes

Mix black pepper, oregano, paprika, celery salt, cayenne pepper, garlic powder & onion powder - rub ribs both sides

Place on Traeger grill, meat side up, on smoke at 190 degrees for 5 hours

Take foil, pour in a shot of Shiner beer and rub both sides of ribs with BBQ sauce - wrap ribs in foil and return to grill

Kick the Traeger grill up to 325 for 45 minutes and pull, let sit for 5 - 10 minutes cut and serve
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Old 03-18-2014, 10:27 AM   #42
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McCormicks Sweet and Smokey rub, get it at Wally world, is also a great rub. You can add as much heat as you want to it.
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Old 03-18-2014, 10:32 AM   #43
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Peel membrane off before you cook them.
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Old 03-18-2014, 10:35 AM   #44
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Slice,roll in corn,meal and fry!
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Old 03-18-2014, 12:16 PM   #45
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Slice,roll in corn,meal and fry!

Roll ours in flour, but also a great option!
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Old 03-18-2014, 12:26 PM   #46
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Quote:
Originally Posted by TC View Post
These are my comp ribs from last weekend, hit 4th out of 28 with them. Same exact recipe also hit 16th out of 184 at nationals last year.
Man......that is as close to perfection as one could ask for. Can you mail me some?
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Old 03-18-2014, 12:33 PM   #47
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Good spicey dry rub. Smoke at 275 ( with Hill Country Live Oak) for 3 hours then wrap in foil for 2. I usually have to "tighten" them up so it doesn't fall apart. I cool them to do this but Smart has an awesome method without cooling.
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Old 03-18-2014, 12:33 PM   #48
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Quote:
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Man......that is as close to perfection as one could ask for. Can you mail me some?
Thanks brother! I bet we could find a TBH Express!
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Old 03-18-2014, 12:39 PM   #49
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Sprinkle with garlic powder and liquid smoke. Put them in the oven ( in a turkey cooking bag with 4-6 holes poked in it) at 250 degrees for about 2 1/2 hours. Take them out, smother them in bbq sauce and slap them on a hot grill to let the sauce glaze (about 5 minutes on each side then enjoy.Fall off the bone. Real easy and real good.

Last edited by whakm; 03-18-2014 at 12:40 PM. Reason: wrong wording
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Old 03-18-2014, 12:42 PM   #50
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The general consensus is that a "fall off the bone" rib is technically overdone.....however, not being a competition BBQer, I have never passed up or disliked a fall off the bone rib, even though I prefer to eat it off the rib...


It's all good..... folks just look at me funny when I eat it off the plate with my fingers..
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