This basic recipe, or cooking method, when combined with the suggestions of others, allowed me to make the most delicious, and easiest ribs we've ever had! Here are my changes.
I adapted the "Dry Rub for Ribs" by Denise from this site, and it was the perfect amount for the three racks of ribs I had. This is what I used:
1/4c. brown sugar, 1 1/2 Tbsp. paprika, 1 Tbsp. kosher salt, 1 1/2 Tbsp. black pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1/4-1/2 tsp. cayenne red pepper. (Definitely remove the back membrane before rubbing spices on!
Several people had mentioned how runny the barbecue sauce got from the meat juices, so I put only the dry rub on for the 8 hour marinating process, as well as the baking. My second concern was about the meat literally falling off the bones. I wanted to finish them on the grill, so meat actually falling off bones wasn't desirable. I baked the foil packets on cookie sheets at 300
for 2 hours. I let them cool for about 1/ hour to firm up before I moved them to the grill. Then I brushed them with Jack Daniel's sauce thinned with a little of the cooking juices. Finally, I grilled them on medium heat, brushing with extra sauce for about 5 min. a side, till they were nicely caramelized. YUM! They were "falling off the bone" tender, without actually falling off.
Try these! You won't be sorry!
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This basic recipe, or cooking method, when combined with the suggestions of others, allowed me...