Recipe Request

I have been asked by Bobby T to post a few of my favorites. Today, I will add the famous ribs....Easy, Simple, Fantastic. (Shout out to HOS for introducing me to the methods precise cooking here) Also, please note that it should go with out saying that the preferred way to cook ribs is with a commercial smoker. However, if you are without one, (such as the case I am in most of the time) you should go about preparations in the following manner:

1. Start with 2-3 racks of Pork Ribs. Dry them extremely well, making sure there is absolutely NO moisture at all on the meat. Use paper towel and pat dry, repeating this process 2-3 times. Place the racks on cookie sheets or grill pans underneath a layer of tin foil.

2. Utilizing "Grill Master Goat's Secret Dry Rub" (to be provided at a later date) rub the ribs down, coating every area of the meat. Spread evenly throughout, making sure not to "cake" the rub at any one place.
3. Place the racks in a preheated oven, set to BAKE on 225-250 degrees for 4-6 hours. The longer the better. You can tell when they are ready because the meat will start pulling up from the bone and you should be able to see approximately one half inch of bone. (See last photo below. I demonstrate what I am taking about here.)

4. Remove the ribs from the oven and place onto the grill. Smother a conservative amount of BBQ Sauce on the ribs, being careful not to overdue it. You do not want to overshadow the dry rub here. Using a Grill Basting Brush (preferably made with bore hair) you wants to spread the sauce over the entire rack, utilizing a thin coat.

5. Remove the ribs after 10-15 minutes. REMEMBER, the meat has been fully cooked in the oven and you are putting it on the grill for the flavor of the smoke along with glaze of the BBQ sauce.

(NOTICE THE BONE SHOWING..THIS IS A GOOD SIGN)

Enjoy.....

MG