Two rules of thumb I use is good quality meat from a butcher and consistent cooking temperature. When you follow this it will turn out every time.

Step 1: Picking the Meat

I get my thick baby back ribs straight from the butcher, notice the nice color this shows that this is a very fresh cut of pork.
<p>I am so relieved that I found this post! So many instructables for smokers, but almost NONE of the BBQ rib recipes actually use them AND a shocking amount want them to fall off the bone. I'm STILL trying to convince dh that fotb ribs are, in fact, overcooked. Thanks Chili's, for making faux b q so hard to shake off.</p><p>Great job! You made my appetite come back!</p>
I can't get past the first picture of the raw ribs. Those are the most beautiful ribs I think I've ever seen. I don't have a butcher that can supply me those.
If anyone has any question just ask I love helping out people smoke food no matter. How you cook the food.
It's so Genius, i Hope you'll win
This is how real ribs are done. No foil and slow and steady.
That's a good looking rack of ribs right there! My kids love &quot;Meat on a bone&quot;! Here's a little tip. If you don't have a rib rack then you can tie them up with butcher string.
great idea
That's just beautiful.
Yes it is true BBQ is :)

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More by FireHogs:Smoked Chicken Thighs Baby Back Ribs Spaghetti with Shrimp 
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