Reviewed: Jun. 19, 2007

Best ribs I've ever made! Thanks again fir the recipe.

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exseal6

Cooking Level: Expert

Living In: Decatur, Alabama, USA

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Reviewed: Jun. 18, 2007

These were great! I followed the recipe exactly and used Baby Ray's Sauce. I always thought grilling was a "man's job" but after these ribs were so easy and came out so well I am eager to use my grill more often! I will definately make these for my next family function! UPDATE: After the first time I used this recipe I had quite a bit of the rub left. I have used this rub several times since on various other types of meat. I haven't found anything it isn't fantastic on. Try it on pork chops, you won't be disappointed!

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RIZZO1301

Cooking Level: Beginning

Living In: Ithaca, New York, USA

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Reviewed: Jun. 17, 2007

I think how your ribs turn out largely depends on the quality of the meat that you buy. These were tasty but a little hard and overcooked around the edges. I think I'll try my slow cooker next time.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Jun. 17, 2007

I was not a baby back fan. However, these were very good. My husband loved them. Will make again.

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BC1095

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Reviewed: Jun. 14, 2007

Great. I like mine a bit softer, so, I up the cooking time to 2 - 3 hours. The dry spice rub is great. I use the butter knife/paper towel method to get the membrane off in a snap. Thanks for the recipe and tips.

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SHUMANCAROL

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Reviewed: Jun. 11, 2007

WOW!!! we have never had any luck grilling ribs...but after using this recipe i know we will never have any problems again! This recipe is the absolute best!!! I used the 'dry butter knife' method for removing the membrane and that worked like a charm!! i only used about half the amount of cumin(because thats all i had on hand) I dont think i used more than half of the dry seasoning mix and the ribs just turned out so flavorful! i was a little worried about being able to keep the grill lid shut for a whole hour without peeking...lol...but once that hour is up and you open that lid...the ribs just look amazing! im not the 'griller' in the family so everytime i heard it sizzle underneath the grill lid i thought for sure it was the meat catching fire...but to my relief it was just the meat juices hitting the HOT aluminum foil! LOL these ribs are the BEST and im sure we will be making them again very very soon!! thanks!!!

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iowagal

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Reviewed: Jun. 8, 2007

In one word! AWESOME!!! I get alot of requests for these ribs. They are an all time favorite at my house & everyone that I have shared the recipe with.

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wendyweiss125

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Reviewed: May 17, 2007

This recipe is wonderful. This was our first time making ribs and some of our friends said they were the very best they'd ever had. We used the tip to remove the membrane from the ribs, it worked perfectly. We also cut down on the cumin to double to recipe. We cannot wait to make these ribs again because they were so incredibly delicious. Highly recommend this recipe to anyone!

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Erin

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Reviewed: May 17, 2007

Since finding this recipe only 3 weeks ago, we have probably made the ribs 4 times, they are that good! The biggest thing that sets these apart is the membrane removal - I never knew about the membrane before - which is probably why my old recipe for ribs were always chewy and grisly - the membrane is on the underside of the ribs. I used the butter knife/paper towel method other reviewers spoke of, works like a charm. The rub is delicious, but if I'm short on time McCormick makes something called "Pork Rub" - a blend of spices in a jar, very similar to this recipe. We use Jack Daniels Original Sauce. My parents came up for dinner last weekend and asked me ahead of time to put chicken on the grill too because they "don't eat ribs" - well, guess who ate most of the ribs? =) If you want to try baby backs, use this recipe!!!

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MomSavedbyGrace

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: May 14, 2007

This was my first time cooking ribs, and they were a HUGE success. I just followed the recipe and like others, used 'Scott Hibb's Amazing Whisky Grilled Baby Back Ribs recipe' for the sauce.

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eganfam

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Reviewed: May 7, 2007

Amazing recipe. I've never successfully cooked ribs on the BBQ until I tried this method. And it's easy!

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cookiecutter

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Reviewed: Apr. 8, 2007

I have to be honest and admit I only use this recipe for the dry rub and cook my ribs entirely differently but the rub is enough to recommend this recipe.

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SNETHENTOWN

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Reviewed: Apr. 3, 2007

Family loved the flavour. but I over cooked the ribs. I will try again with less cooking time.

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brenda g

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Reviewed: Jan. 17, 2007

This is the BEST recipe for Baby Backs! I took the advise of another reviewer and kept the grill at 300 degrees (which on my grill was about medium). They turned out so delicious and tender. I am so glad I read the reviews and finally found out how to remove the membrane (super easy using butter knife and paper towel - came off in one piece). My only concern prior to putting on the grill was whether to put the meat side up or down. After looking at other's comments and not finding the answer, I put the meat side up. Not sure if this matters, but they came out perfect. My husband was skeptical when I told him how I was grilling the ribs, but when he took his first bite, he was a believer. This is the only way I'll cook ribs! Thanks for sharing Bonnie.

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SUKAYUSA

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Reviewed: Jan. 7, 2007

Totally awesome. My husband wasn't much into ribs until I did these. Now this is the only way we do ribs. Defintely use the top rack of the grill. I completely wrap my ribs in foild and then start brushing after about an hour. I usually cook on a low heat for 1 1/2 hours and they are very tender. I always have a bottle of this ready for use.

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JURICELL

Home Town: Atlanta, Georgia, USA

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Reviewed: Nov. 20, 2006

I followed the directions exactly and probably left them longer than 1 hour w/out lifting the lid. My ribs were not quite done. I also didn't care for the rub - maybe I used too much?

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CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Nov. 12, 2006

These were great.. I must admit I didn't do them on the grill: I did the rub, wrapped in tinfoil & put in the oven at 300 degrees for 3 hours - then put in a crockpot with BBQ sauce for another 2 hours. My friend the chef said they were some of the best ribs she's ever had! They fell right off the bone!

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Muffy

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Oct. 27, 2006

Absolutely the best ribs you will ever eat! We've thrown out all of our other rib recipes! No peeking for the hour as suggested is the secret!

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KADELL22

Home Town: Charleston, West Virginia, USA

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Reviewed: Oct. 18, 2006

This recipe is the first I've ever made for ribs and now the only one. My husband loves this recipe and requests ribs now all the time. (Note: I usually cut the rub recipe in half, though when I'm making one slab of ribs for two people.)

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