I do a few things differently. Most important is to get the membrane off the back of the ribs instead of just pricking them . Bone side up, make a shallow slice mid way through the rack, then using a paper towel, lift and pull the membrane off the rib bone, it generally comes off easily. Makes a huge difference! I also use my own dry rub mix but that's personal preference. to get them crispy, I throw them on the grill after baking 2.5 hours. when I'm making them for a crowd, I'll bake them in the morning, open the foil and slather on BBQ sauce, then rewrap the foil and ket them rest all day until it's time to throw them on the grill. This way I can enjoy my guests and still serve great ribs!
If it's a rainy day, I'll put them under the broiler for about 10-15 minutes instead of grilling, we like our ribs moist with the outside crispy and not so dripping with sauce.
On the positive, this is a good recipe but don't be afraid to adjust the seasoning to your liking. We don't use white sugar at all, the dark sugar adds to the caramelization of the finished ribs and we use a lot less salt. Low and slow is the way way to go when it comes to finger licking, fall off the bone ribs! Enjoy!!
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I do a few things differently. Most important is to get the membrane off the back of the ribs...