tag:blogger.com,1999:blog-1237242449096971236.post7067849037904024659..comments2022-11-14T03:36:41.405-08:00Comments on <b>Gastronomy <br>(by a Wanna-Be Chef)</b>: The Easiest and Most Awesome Ribs Ever!Elizabethhttp://www.blogger.com/profile/06587604232925474052noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1237242449096971236.post-85641623741274133262011-05-11T11:47:35.994-07:002011-05-11T11:47:35.994-07:00My Neil wraps his in Saran Wrap and tin foil and b...My Neil wraps his in Saran Wrap and tin foil and bakes them on low heat for hours. THEN he puts them on the grill. And they are literally falling off the bone!<br /> <br />You! You and your "8 minutes per side" open/closed nonsense! <br /><br />But, glad y'all didn't get burned down and such :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1237242449096971236.post-216100798539645492011-05-10T14:53:27.383-07:002011-05-10T14:53:27.383-07:00Any ribs are good on the grill or in a smoker, you...Any ribs are good on the grill or in a smoker, you can't really ruin them. But if you want something special, cook for 4 hours at a low heat in a smoker or grill with smoking wood chips.<br /><br />Here is a Memphis recipe.<br /><br /><br />Mark’s Championship Quality Smoked Dry Ribs<br /><br />Large Pork ribs – St. Louis cut<br /><br />Remove the membrane from the back of the ribs. Wash off and pat dry. Cover both sides with cheap yellow mustard and rub on dry spices. Let them sit covered in the refrigerator overnight. <br /><br />Cook at a low heat, around 200-220 degrees in a smoker or BBQ grill. Use hickory or pecan chips for smoke for the first hour. <br /><br />Cook for 2 hours in the smoker uncovered. Then wrap them in foil and cook 2 more hours in the smoker. Let them sit for at least 30 min before eating. <br /><br />Cooking spray - apple or cranberry juice alone or Jack Daniels mixed with it. Spray when you put them on initially and anytime you open the cooker- every hour or so. Keep the cooker closed to maintain the heat. After you wrap them with foil don’t open them until you are ready to serve.<br /><br />They are done when the bone twists, gives way and the meat is easily pulled from the ribs.Mark Greenhttps://www.blogger.com/profile/00963434404233439588noreply@blogger.com