Ribs

[jpshaw]

Paprica based dry rub using homemade BBQ sauce only in the last hour. Then leave all day in the smoker. BTW if you're going to have to start a smoker you might as well throw in a brisket or even some split chickens or anything else moving slow enough to catch.

[SilverSage]

Everyone loves their own flavor profile, and way too many people claim to have the "secret' to the best ribs. As long as you cook them low and slow, they will come out tender and good!

The way I most frequently do mine in in the oven. I'm getting to be an old lady, and it's just too much effort for me to fire up the BBQ very often.

I lay out a large sheet of foil. Lay the ribs on it, and season, with either a prepared spice rub, or just salt & pepper, - it's all a matter of how sweet/hot/salty/spicy you like your food. Then I add 1-2 tablespoons of liquid. Apple cider is my favorite, but any beer, wine, juice or broth will add flavor. Wrap the foil tightly - sometimes I need to use a second sheet for the top if the rack is large.

Put the package on a heavy rimmed baking sheet in a 225F oven for 2 1/2 to 3 hours, until the meat is pulled back from the ends of the rib bones.

Open the package and drain off all the fat and liquid. Turn the oven up to 325F. Baste the top of the ribs with your favorite sauce. Bake uncovered 10 minutes. Turn them over, baste the other side, and bake 10 more minutes. Turn them back up and baste one more time. You guessed it - 10 more minutes.

Fall off the bone tender!