I need the grill for other things, so I used the spice rub and baked three racks in foil (each in its own foil packet) for 2 hrs at 300 deg. Then I took them out, let them set till I was ready to use them, and put them on a medium low grill, flipped them, sauced them, and AMAZING. Going before they hit the table. Note: to remove the membrane take a sharp knife, run it along the middle of the smallest bone on the bony side. Separate it carefully and then just pull it off in one swoop. Works every time, and no coming off in pieces. Enjoy and bask in the glory.

Reviewed On: Aug. 16, 2009

They are not even cool and I can't keep my hands off them. Very nice, I am planning on using them in a salad tomorrow, if they make it through the night! Thank you!

Reviewed On: Mar. 6, 2009

I did this recipe the way it is written and the way it was suggested by another reviewer (brown the beef, 1/2 c flour, wine). Both ways were fine, so in the future if I do this again, I will just do the way it is written and save the extra steps. This was just OK for me, family enjoyed it.

Reviewed On: Nov. 6, 2007