Is a grill really even necessary for good ribs?

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Is it even really worth it to do ribs on a smoker/grill?

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If you like the taste from the oven, then no.
If you want the smoke flavor, then yes.
I cook mine in he oven; then, finish them on the grill for the smoke flavor.

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I cook mine in he oven; then, finish them on the grill for the smoke flavor.

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You have that backwards. If you want smoke flavor, but prefer the ease of an oven: smoke for 2 hours, then finish in the oven.

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Is a grill really even necessary for good ribs?

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Well, grill/smoker=drinking beer outside and making a fire, so yes--necessary.

wow, I did my first set of ribs this weekend as well and was looking for a post to discuss it in. I also did them in the oven because my grill is a pieces of shite and falling apart.

3-2-1 method at 240 degrees was perfect. fell right off the bone and it was juicy. I think my mistake was a I put too much rub on, I really made a crust out of it. It came out way to hot from the black pepper in it. I think in the future I will just... rub... the rub on instead of caking it into a crust.

I'm wanting to make a rack of pork ribs in the oven this weekend. Can someone give me advice on cooking time and temps and if you cover them in foil or not?

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Can someone give me advice on cooking time and temps and if you cover them in foil or not?

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I'll tell you what worked for me so well over the weekend. I'm sure people will rip me apart though.

Make a rub for it. For three full racks, I used:

9Tbs brown sugar
5Tbs paprika
4Tbs fine ground black pepper
4Tbs salt
2.5Tbs garlic powder
5 or so drops of liquid smoke

mix it REALLY well. I caked it on thick, but I would advise you do just what it is. rub it in really well and leave it at that.

Put in the oven on a pan bones down (so it is like an arch) with foil under it. Cook uncovered for 3 hours at 250.

Take it out after 3 hours and spray it lightly with 1/2 apple juice 1/2 apple cider vinegar. Pour a quarter cup or so of the mixture under the ribs. Make a tent out of a second sheet of foil over it and crimp the top and bottom sheets together to make a sealed pouch. Cook for 2 more hours at 250

Take it out and uncover it. Put it back in the oven uncovered for 30 minutes at 250.

Take it out and apply sauce. Not terribly thick, but make sure it gets complete coverage down into all the cracks and crevices. Put it back in uncovered for 30 minutes at 275.

DONE.

For pork ribs, I like to cook them indirect. Put hot coals on one side of the grill, and then sear the ribs for about 5 minutes both sides over the coals. Then transfer to the cool side to let them cook for about an hour. Sauce and let go for another 10 minutes.

I also like to make a foil pouch of soaked wood chips to get a great smoked flavor.

They come out excellent every time, and are super easy.

For beef ribs, I treat them like steak. Cooking them too long renders out all the fat. So I maybe go 30 minutes indirect. I did some beef ribs in the oven at 300 degrees for 2 hours. They came out tasty, but were far superior on the grill.

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I'm wanting to make a rack of pork ribs in the oven this weekend. Can someone give me advice on cooking time and temps and if you cover them in foil or not?

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I did two seperate recipes, one a mix of what I found on the internets, and one from my Mother in Law (who is a New Orleans girl). Both sets of beef center cut ribs (that was what was on sale).

Internets:

1 tbs of brown sugar
1 tsp of each of the following:
Cumin, pepper, chili powder, garlic powder, paprika, dry mustard.
I caked that shite on and triple wrapped it in foil.

Mother in Law ribs:

Regular mustard until it 'looks right'. Basically I covered it. Then seasoned with Tony's. Then I took a turkey oven bag and put the ribs in, poked a hole for the steam and tied it tight. (make sure to do the tsp of flour to help it not stick).

Both I put in the oven for 350 for 2 hours 10 minutes. Took them out and put some of my favorite BBQ sauce on them, back in the oven for another 20 minutes at 275 until the sauce carmelized.

Both sets came out tender and flavorful, although I would skip the cumin, garlic powder, and use regular mustard instead of dry for next time. So next time the rub will be:

Mustard, pepper, brown sugar, paprika, and some tony's. The bag was hard to use in my opinion due to the mustard, so I'd just do the foil.

Last note: The internet mentioned a membrane on the bottom of the beef ribs that it suggested be removed before cooking. Would highly recommend as I did it with one and not the other to see what the effect was. Definately makes it harder to eat if you don't strip that off.