re: Need some help with ribs

Simple no fail recipe. I season the ribs well (tony's, La hot sauce and black pepper)and pull the silver skin off the bone side. Put them on the grill medium heat to brown them. Meat side down til it gets the color you want then flip to bone side down (maybe 10 min or so). When they start pulling up the bone I sauce them and wrap them in foil.(you can add a little beer to the sauce if you like but not necessary) Leave them on the grill (cool side, no fire) bone down wrapped for 1 hr and 15 min. Temp on grill 2-300 degrees) Temp is not critical as long as its not too hot and above 200. I shoot for 250-300 on my grill. After the hour and 15 I take them out of the foil carefully. Sometimes they want to fall apart some depending on the rib. I put them back on the grill, low heat, meat down while I sauce the bone side, then flip and sauce the meat side. Leave them on til they dry a little and the sauce sets up (5-10 min). This has never failed me. I do find it works best using good ole Bulls Eye original. Some of the others i've tried tend to dry out during the wrap or char some. Never had that issue with the Bulls Eye. This is not a BBQ competition recipe as these usually are fall off the bone, but its great for a quick rib meal. If you have limited area on your pit you can do 1 or 2 at a time using an oven to do the wrap time. That way you can cycle through as many as you need.