Advice you've followed from fellow UJers

[CentralTexasCrude]

"Wash them"? Are you cooking meat or taking them on a date?

[Reservoir Dog]

ok. here's the secret for you drooling morans. first get a rack of baby back pork ribs. wash them and then sprinkle with salt and pepper on both sides. Then take a good handful of brown sugar and wipe down the meaty side (top) of the rack from one end to the other. Just make sure that it evenly covers the rack. Then wrap tightly in saran wrap and put in the fridge for at least a night. The sugar will turn to a syrup and stick to the ribs.
u like
Then get a smoker or green egg or your grill set up for indirect heat and get it to about 230 to 250 F. Put the ribs on and the temp will drop. Try to keep the temp at about 225 F for the duration. It will take about 2 hours or more to cook. Turn the ribs over about each hour. To check them, lift them longwise with tongs that reach to about the center, If the rack lifts without bending they aren't done. When lifting them like this has the rack bending, they are done and if they want to fold over and break they are too done.

Remove from heat and wrap with foil. Let them rest in the foil for at least an hour before slicing. If you insist on bbq sauce, get some Sweet Baby Ray's original flavor.

Don't forget to remove the silver skin.

[Animal]

ok. here's the secret for you drooling morans. first get a rack of baby back pork ribs. wash them and then sprinkle with salt and pepper on both sides. Then take a good handful of brown sugar and wipe down the meaty side (top) of the rack from one end to the other. Just make sure that it evenly covers the rack. Then wrap tightly in saran wrap and put in the fridge for at least a night. The sugar will turn to a syrup and stick to the ribs.
u like
Then get a smoker or green egg or your grill set up for indirect heat and get it to about 230 to 250 F. Put the ribs on and the temp will drop. Try to keep the temp at about 225 F for the duration. It will take about 2 hours or more to cook. Turn the ribs over about each hour. To check them, lift them longwise with tongs that reach to about the center, If the rack lifts without bending they aren't done. When lifting them like this has the rack bending, they are done and if they want to fold over and break they are too done.

Remove from heat and wrap with foil. Let them rest in the foil for at least an hour before slicing. If you insist on bbq sauce, get some Sweet Baby Ray's original flavor.

Don't forget to remove the silver skin.

good point. but that's not easy to do and I was going to save that for Rib Cooking 202.

[Animal]

ok. here's the secret for you drooling morans. first get a rack of baby back pork ribs. wash them and then sprinkle with salt and pepper on both sides. Then take a good handful of brown sugar and wipe down the meaty side (top) of the rack from one end to the other. Just make sure that it evenly covers the rack. Then wrap tightly in saran wrap and put in the fridge for at least a night. The sugar will turn to a syrup and stick to the ribs.
u like
Then get a smoker or green egg or your grill set up for indirect heat and get it to about 230 to 250 F. Put the ribs on and the temp will drop. Try to keep the temp at about 225 F for the duration. It will take about 2 hours or more to cook. Turn the ribs over about each hour. To check them, lift them longwise with tongs that reach to about the center, If the rack lifts without bending they aren't done. When lifting them like this has the rack bending, they are done and if they want to fold over and break they are too done.

Remove from heat and wrap with foil. Let them rest in the foil for at least an hour before slicing. If you insist on bbq sauce, get some Sweet Baby Ray's original flavor.

Don't forget to remove the silver skin.

good point. but that's not easy to do and I was going to save that for Rib Cooking 202.

[MalcoveMagnesia]

[Animal]

and that silver skin won't mess up baby backs too bad.

now, I will say this much about boiling. if you cook more ribs than you can eat, which is what you are supposed to do. you can vacuum seal them in sliced up rib portions of around 3 or 4 ribs per package. then freeze them.

when you are ready to eat, leave them in the vacuum sealed bag and put it in a pot of boiling water. the water boils at 212 F, which is the temp you want to re-heat the ribs. let them thaw in the boiling water and once they are hot, they are ready to cut out of the bag and eat. they will taste like you just took them off the grill.

[Reservoir Dog]

ok. here's the secret for you drooling morans. first get a rack of baby back pork ribs. wash them and then sprinkle with salt and pepper on both sides. Then take a good handful of brown sugar and wipe down the meaty side (top) of the rack from one end to the other. Just make sure that it evenly covers the rack. Then wrap tightly in saran wrap and put in the fridge for at least a night. The sugar will turn to a syrup and stick to the ribs.
u like
Then get a smoker or green egg or your grill set up for indirect heat and get it to about 230 to 250 F. Put the ribs on and the temp will drop. Try to keep the temp at about 225 F for the duration. It will take about 2 hours or more to cook. Turn the ribs over about each hour. To check them, lift them longwise with tongs that reach to about the center, If the rack lifts without bending they aren't done. When lifting them like this has the rack bending, they are done and if they want to fold over and break they are too done.

Remove from heat and wrap with foil. Let them rest in the foil for at least an hour before slicing. If you insist on bbq sauce, get some Sweet Baby Ray's original flavor.

Don't forget to remove the silver skin.

good point. but that's not easy to do and I was going to save that for Rib Cooking 202.

It's easy peasy lemon squeezy.

[Animal]

well, that looks simple enough.

[Geist]

ok. here's the secret for you drooling morans. first get a rack of baby back pork ribs. wash them and then sprinkle with salt and pepper on both sides. Then take a good handful of brown sugar and wipe down the meaty side (top) of the rack from one end to the other. Just make sure that it evenly covers the rack. Then wrap tightly in saran wrap and put in the fridge for at least a night. The sugar will turn to a syrup and stick to the ribs.
u like
Then get a smoker or green egg or your grill set up for indirect heat and get it to about 230 to 250 F. Put the ribs on and the temp will drop. Try to keep the temp at about 225 F for the duration. It will take about 2 hours or more to cook. Turn the ribs over about each hour. To check them, lift them longwise with tongs that reach to about the center, If the rack lifts without bending they aren't done. When lifting them like this has the rack bending, they are done and if they want to fold over and break they are too done.

Remove from heat and wrap with foil. Let them rest in the foil for at least an hour before slicing. If you insist on bbq sauce, get some Sweet Baby Ray's original flavor.

Don't forget to remove the silver skin.

good point. but that's not easy to do and I was going to save that for Rib Cooking 202.

Put a paper towel/dish towel in each hand. Class dismissed

[CHEEZY17]

ok. here's the secret for you drooling morans. first get a rack of baby back pork ribs. wash them and then sprinkle with salt and pepper on both sides. Then take a good handful of brown sugar and wipe down the meaty side (top) of the rack from one end to the other. Just make sure that it evenly covers the rack. Then wrap tightly in saran wrap and put in the fridge for at least a night. The sugar will turn to a syrup and stick to the ribs.
u like
Then get a smoker or green egg or your grill set up for indirect heat and get it to about 230 to 250 F. Put the ribs on and the temp will drop. Try to keep the temp at about 225 F for the duration. It will take about 2 hours or more to cook. Turn the ribs over about each hour. To check them, lift them longwise with tongs that reach to about the center, If the rack lifts without bending they aren't done. When lifting them like this has the rack bending, they are done and if they want to fold over and break they are too done.

Remove from heat and wrap with foil. Let them rest in the foil for at least an hour before slicing. If you insist on bbq sauce, get some Sweet Baby Ray's original flavor.

Don't forget to remove the silver skin.

good point. but that's not easy to do and I was going to save that for Rib Cooking 202.

It's easy peasy lemon squeezy.

Fuckin A.

[Reservoir Dog]