WOW! I'm a rib lover, and these are some of the best ribs I have ever had in my life! I was a little skeptical of the dry cooking (I have always basted them during the slow cooking process) but these turned out even better. A few tips: make sure that your aluminum foil packets are very tightly sealed so that no steam can escape. Before cooking, make sure you flip your rack of ribs over and remove the membrane along the back - it's usually tightly adhered, so you may have to cut it with a sharp knife and use a paper towel to peel it off. The sauce took about 2 1/2 hours to cook down to the correct consistency, so start making it right after you put the ribs in the oven. I didn't add any liquid smoke, and the flavor was still fantastic - although I did throw some wood chips on top of the charcoal. I didn't have any molasses, so substituted a mix of maple syrup and rum. Make sure you follow the instructions to brush on the sauce in the last few minutes of grilling, otherwise it will burn. Other than those few changes, I followed this recipe exactly. The level of spiciness was perfect and the sauce is AMAZING!
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WOW! I'm a rib lover, and these are some of the best ribs I have ever had in my life! I was a...