re: Ribs

Lay that turbinado sugar to those bad boys. I have a Primo Oval XL, best outdoor purchase I ever made. Nothing like putting a computer controlled forced air unit on a ceramic cooker for low and slows, never have to worry about the temp fluctuating.

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Primo Oval XL,

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why do those, BGE's, Kamados, etc NEVER go on deep sales?

I like Sweet Baby Ray's

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fwiw I've seen this sprinkled method done all over including br and no. Never could understand this.

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It's pretty easy to understand, do you know how many times you would have to change out the water when you're cooking a couple thousand pounds? It's less work and takes less seasoning(cheaper) to sprinkle it on top. There is a way to do it right, but most people don't and just throw Tony's on top.

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I do them on a Weber Kettle all the time,

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I have one as well. The last time I did some select baby backs using my rotisserie set up. I cooked them for three hours and wrapped them with foil and let them go for a couple more. Probably the best I've ever cooked.

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i prefer pork spares.

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do all grocery stores carry these?

ok thanx...

You want to cook ribs at a low temperature for a long time, and charcoal is the perfect way to do it if you want a smoke flavor. The first step is to soak the ribs in brine overnight. The brine can be a simple salt and water solution, or you can use other ingredients to get more distinct flavors.

After soaking overnight, pat the ribs dry and remove any silverskin. Apply a dry rub to the ribs, and let them set for about two hours before putting them on your BBQ.

Stack all of your coals on one side of the grill. Put the ribs over the coals for a few minutes on each side to sear the exterior surface of the meat. Then move the ribs to the other side of the grill and close the cover of your BBQ. Check the coals and ribs about two hours later. Add coals as necessary and flip the ribs. Check again after another hour. You are looking for signs that the fat and other connective tissues have been rendered away. Depending on your taste preferences the amount of fat remaining will indicate when your ribs are ready to eat.

If you insist on using BBQ sauce you can apply it after you are done cooking the ribs. If you must apply it while cooking wait until the ribs are almost done and apply the sauce to the ribs with a basting brush about a half hour before they are finished, and repeat about 15 minutes later. The sauce will form a nice glaze on the ribs without burning.

3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs
washed
1 cup of your favorite commercial or homemade dry BBQ rub
1 cup honey
1-1/2 cups apple juice
2 cups honey BBQ Sauce

* Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling.
* Set the grill up for indirect cooking at 325°F. Using a handful of hickory and cherry chips will help carmelize the ribs.
* Cook for one-and-a-half hours. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
* Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit. Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan. Test the ribs by inserting a toothpick to determine whether they are tender.
* At this point, you could cool them down, wrap each slab separately and refrigerate them for a day or two. They can then be transported to a tailgate party or reheated for entertaining at home.
* When ready to serve them, transfer the cooked ribs to a medium hot grill. Brush with Honey BBQ Sauce; heat a few minutes, flipping them to heat both sides. Cut in to pieces and serve.