Reviewed: Aug. 17, 2009

I have made ribs before in the crockpot, but never made a "rub" to cook on the grill. This coating was amazing! I did not add as much salt as was noted and I skipped the sauce and used Sweet Baby Ray's, not that it needed any. Very moist, nice and sweet and salty taste. Like some of the other reviewers, I will be making this rub and storing it for future use. Thanks for sharing!

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Reviewer:

valnohio2

Reviewed: Aug. 15, 2009

These were so good they didn't even need the sauce. I served it on the side, but everyone prefered them plain. I did cut the salt in half. Hubby remarked that next time I can increase the cayenne pepper as it needed a little more heat and kick. We didn't use the oven just left them on the grill in the foil and let them cook slowly (the time was the same as the oven called for) until they fell apart. Delicious!!!

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Aug. 15, 2009

Didn't need any sauce. This was my first time making ribs and I'm not going to look for another recipe. I used smoky paprika, but was a little short of the amount needed. I didn't grill them at all.

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Reviewer:

lcaldwell

Reviewed: Aug. 10, 2009

The rub was amazing! Did not make sauce. Plenty of leftover rub to use on other dinner nights!

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Reviewer:

LENAMARIANA

Cooking Level: Beginning

Home Town: Hollywood, Florida, USA

Living In: West Palm Beach, Florida, USA

Reviewed: Jul. 30, 2009

Very Good!!! Sauce unnecessary. I used "sweet baby rays" bbq sauce and it was just as good.

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Reviewer:

Valerie D.

Reviewed: Jul. 28, 2009

I absolutely loved these. And I made them in the crock pot! They were so good.

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Reviewer:

Hot Cookin' Mama

Cooking Level: Intermediate

Reviewed: Jul. 21, 2009

We really loved this recipe. There were a lot of steps to follow, but it was well worth it in the end. The meat just fell right off the bone.

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Reviewer:

Krissy

Reviewed: Jul. 13, 2009

My ribs were moist and delicious! Exactly what my husband was looking for, thanks!

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Reviewer:

Cdodrill

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Jul. 5, 2009

We used this recipe with our July 4th weekend. The rub is easy to make and very flavorful. We ran out of Paprika and substituted chili powder instead for 2/3 the amount of the Paprika. We cut it down a little because the Chili Powder is more powerful and we have 2 family members who cannot handle the hot spices. The rub made the ribs very flavorful. However, the sauce which is created is too ketchup based. In addition, it made more sauce than the amount of the ribs. The next time, I will use this recipe for the rub only. In place of baking in the oven, we set it in the same pan we would have used in the oven but on the grill. We cooked the ribs at 275 to 300 for 2.5 to 3 hours. Then took the ribs out of the pan and placed directly on the grill. Because of the sugar based rub, watch carefully as the ribs will burn easily. Cooked with hickory chips and it was just like eating world class ribs at a rib cookoff. We will use this recipe (for the rub) again.

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Reviewer:

Rebecca

Cooking Level: Expert

Home Town: Greensburg, Pennsylvania, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jul. 1, 2009

I tried out the rub and the cooking method with this recipe. I had made ribs only once before this recipe and they were a disaster. Not any more! The rub is to die for, and the cooking method was very simple and good. I used chipolte and jerk pork seasoning the first time I made the rub instead of cayenne and paprika as it was all I had on hand. The second time it was made as stated in the recipe. Both were very good. Rub seems to be versatile, don't be afraid to experiment! Try to finish ribs on grill though. It makes ribs to have the sauce bake on and the edges get a little crispy.

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