The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 14, 2007
This is a favorite of ours! Excellent!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 5, 2007
I didn't believe it but my baby backs turned out just like the ribs from a pit BBQ! Until now I had always pre-cooked my ribs in the oven and finished them on the grill. No more! My husband is from Texas and half way through dinner he paused and said "You aren't going to cook them any other way are you? They taste just like home." Need I say more? I kept the grill temp. at 300 and cooked them for an hour and 1/2. These ribs were tender and delicious without being over cooked and falling off the bone, which we don't like. I even threw several chunks of chicken on the grill with the ribs and they also came out perfect. I haven't been this excited about a new recipe in a long time. Thank you so much for posting this 5+ star recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 28, 2007
These are the best ribs that my husband and I have ever tasted. We made them several times during this past summer! Honestly, I'm surprised that anyone would give them less than 5 stars.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 20, 2007
I used Sweet Baby rays BBQ Hot and Spicy. I love this BBQ without anything added so didn't think adding this was going be worth the trouble but I wish I had been adding the spices all along. Thank you for this recipe. It is very much worth the extra spices in the BBQ.
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Cooking Level: Intermediate

Living In: Allegan, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Oct. 10, 2007
These are DELICIOUS! I used a light coating of mustard on the ribs first before the rub (my dad swears by this..) and they were great! I really like Austin's Own Mild BBQ sauce (HEB) because it has a lot of flavor, but it's not too hot for the kids. These taste straight out of a BBQ restaurant!
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Cooking Level: Intermediate

Home Town: Friendswood, Texas, USA
Living In: Fulshear, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 29, 2007
They came out perfect. I did wonder about the membrane removal,(novice cook) but I figured it out and they came out perfect. Also I place in the over for about 30 mins art 200 degrees then placed on the grill.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 15, 2007
Perfect! The ribs were perfect! I followed the recipe exactly - used the butter knife method during preparation to remove membrane - very easy and took seconds. The bbq sauce I used was bottled Sweet Baby Ray's original. This recipe was not only so simple it produced the best ribs ever! I had 2 racks and I was over the 3 lb called for in the recipe. I will cook this again and again and again! Thank you very much for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 13, 2007
great method! Used the paper towel pulling method as I have for years, but didn't steam ribs first. These came out SUPERB!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 1, 2007
I had to look pretty far back, but here is the method everyone talks about: use a dry butter knife and scrap into the membrane at the small end of the back ribs..then take a piece of paper towel and grip that sucker and tug...should come off every time in one piece. Going to try this tonight.
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Cooking Level: Expert

Home Town: Sacramento, California, USA
Living In: Loveland, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 20, 2007
Good ribs....and very easy. I was shy on using all the rub that I made according to the recipe....next time I will add a bit of cayanne pepper and use all of it.....I did cook it about 75 minutes and I was good yet...not over done.....and SERIOUSLY, do not open the lid....it worked great!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 17, 2007
I changed this recipe quite a bit - so maybe I'm unfairly rating. I used a purchased rib rub and country style pork ribs - the ribs tasted good but were dry so for sure next time I'll use baby back. The best thing about this was the tip on the cooking method. Low with no peeking and the tin foil for dripping. I will use this method again but with the correct cut of meat. I still think store bought rib rib is the easiest though.
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 17, 2007
I consider myself a pretty good cook and I'm experienced on the grill...but, baby back ribs always came out over done, dry or burned. With the cost of baby backs over spare ribs, I'd almost given up cooking them and just ordered when I went for BBQ at a restaurant. Then, I saw this recipe and decided to give it one more go. This is an unbelievably easy recipe and it turned out PERFECTLY! The ribs were moist and tender. The seasoning was great. Everything about this recipe, including the directions on removing the membrane, is done so right! Thanks much for posting this recipe!!!
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Cooking Level: Expert

Home Town: Arleta, California, USA
Living In: Simi Valley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 14, 2007
Such an awesome recipe! I tried it first with baby back pork ribs and used Sweet Baby Ray's Hickory Honey Sauce. Amazing! I also tried it with beef ribs, but I didn't think it was as good.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 6, 2007
For having such good reviews , I really wasn't all that impressed. The flavor was good, but not as tender as I thought they would be. I have a recipe for ribs in the oven that I think I will stick to.
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Cooking Level: Expert

Home Town: Newton, Iowa, USA
Living In: Spencer, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 1, 2007
we prefer dry rubs to barbeque sauces. so, i only used the dry rub in this recipe and barbequed the meat in an open beach-grill. it was a bit dry but amazingly delicious. we didn't have left-overs, which was very surprising. (will definitely use again, maybe this time with olive oil)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 31, 2007
Even though I had a terrible slab of ribs (spare ribs) I followed the recipe anyway. Good hint about removing the membrane. I cooked the ribs for 1 1/2 hours and I did it side by side method where you turn the heat on one side of the grill but put your meat on the other. One advantage to having poor meat is that I decided to not lift the lid at all and if they burnt, we would have soup. They came out exceptionally tender and good. Also I followed the spice exactly and found it to be delicious, not too much cumin for us.
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Cooking Level: Intermediate

Home Town: Red Lake, Ontario, Canada
Living In: Craven, Saskatchewan, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 17, 2007
I used this recipe for the seasoning and will rate it as such. The in-laws and better half loved it. I thought it was good, but a different taste to ribs that I wasn't prepared for. I did not grill the ribs, but instead baked them for 2.5+ hours at low temperature, then spread on the barbecue sauce and broiled them for 7-10 minutes, until sauce was bubbly. The meat was tender, but not quite falling off the bone--I like to pick my rib up and eat it, not cut it on my place with a fork! Try this seasoning for a different taste--you just might be pleasantly suprised.
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Cooking Level: Intermediate

Home Town: Laurel, Maryland, USA
Living In: Ellicott City, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 8, 2007
This was my very first attempt at making baby back ribs and they turned out absolutely terrific, thanks to the delicious recipe, which I followed to a "T". My husband doubted that they could remain on the grill for an hour without peeking but I took away his grill apron and told him to sit and stay. He couldn't believe how perfect they were and enjoyed every mouthful, as did I.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 4, 2007
This recipe is AMAZING!! I have never cooked ribs before and this recipe was simple and delicious. My entire family raved about it. I used the paper towel technique to remove the membrane and it worked like a charm. I also didn't realize that I did not have an upper rack to my grill until I went to go fire it up. No worries-- Just cut two layers of foil to fit before heating the grill. Once heated and ready, I laid the precut pieces of foil on the rack and placed the ribs meat side up so that the juices would have a place to pool under the ribs instead of the meat frying in its own grease. No problems at all! Turned out amazing! Highly recommend!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 2, 2007
These were excellent! Very tender. I cooked them on low heat for about 2 hours and I did turn them over each 1/2 hour. I put bbq sauce on the them the last 1/2 hour of cooking.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Peoria, Illinois, USA

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