I followed suggestions from the reviews of this recipe and those on Dry Rub for Ribs by Denise and used Denises dry rub minus a little bit of the salt, used just under a tablespoon and instead of black pepper I had one of those multi colored peppercorn grinders from mcormick so used that, other then that used her same recipe, rubbed that in, wrapped them in the foil, left them overnight, then baked them at 250 for a couple hours and they tasted great already and were about to start fallingoff the bone but not quite, I brought them out a teeny bit early so they would stay together on the grill and once i grilled them for about 20 mins over some charcoal and a little bit of soaked wood chips then basted them with brown sugar and hickory sweet baby rays, i got to have the best BEST ribs i have ever eaten in my life except for the ribs at Dinosaur BBQ in New York but being a 2nd to those is a humongous compliment. I really think using the foil has alot to do with how they turned out. It makes sense that it would lock in moisture, flavor and tenderness. Great idea, thank you.
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I followed suggestions from the reviews of this recipe and those on Dry Rub for Ribs by Denise...