Baby back ribs

Folks, I'm not claiming that this is the best recipe. I'm saying that this project costs is $12, takes only 10 minutes, and is very good.

Boiler I have often, or should I say my wife has often cooked ribs in the oven. I myself love to grill. Not bragging just fact, I live on two acres and have three separate grilling areas. Then I discovered the joy of using a smoker. I bought a Weber Smokey Mountain Cooker and I love it.

If you love ribs, beer and bourbon as much as me by the Weber and try this recipe. I am still a fan of oven ribs but when you want to make a day of it try this.

P.S. make sure you have plenty of good tunes to go along with the beer and bourbon.

Here is the recipe I use https://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html

I also have been baking mine for years with a couple of minor differences. I use a dry rub with what ever I have on hand. I also wrap them in clear plastic wrap before wrapping in aluminum foil and baking at 200. I like to cook them the day before I find I can't get a good finish on the sauce if I cook them the day of I have been using Weber garlic and herb and love it , I will have to try the McCormick. thanks for making my mouth water this early ribs, ribs, must go shopping for ribs.

I fully agree with the smoking process, about 4 hours give or take, depending on how many racks. A mix of oak and hickory gives an astounding flavor. Try experimenting with your own rubs. I've found that some very simple rubs work great. Mild red chili powder, garlic powder, saltnpepper, other spices to taste. I've been greatly impressed with Ms Dash as the other spices. Baste with a good sauce before wrapping in the foil. Baste again with a good sauce before a few minutes on the grill. Good enough to eat the bones!!!

Siwst, I've never made them up the day before, but there's no reason not to. I have done them at 200, but I use 225 or 250 so I can sauce them in a couple of hours.
I would ditch the name brand rubs in favor of making up your own rubs. It's not only a lot cheaper, but I think it's fun to play with different combos. I do the same with sauce. I've been making these up for 5-6 years now. This became more important last year when I was put on a low sodium diet. You wouldn't know either was made without salt unless I told you. Both are great for chicken and pork. I will confess that I do keep a bottle Stubbs Spicy sauce in the fridge for emergencies. Give it a try.

Good Luck!
Ric at Joes

Kinda sounds like I have to buy a smoker after we move, everyone's got me hooked. I might have to give serious consideration to PJ's little device.
I have to laugh a bit about homemade rubs (at myself). I didn't have any rub one time so I decided to make my own and I made a fantastic mix. Everybody's loved it. Problem is, I didn't write it down and I made a ton of it. To this day I have not much of an idea what was in it.

Afterthought, Don't the ribs dry out if cooked the day before? I know the importance of resting, but never heard of pre-cooking ribs.

I don't make them often because they are just as cheap at a restaurant...I am a bbq snob too, but when I do make them at home, I put some season on...shakes of this and that...maybe a dash of worsterchire (yes, don't care how it is spelled), lol...a diluted coat of bbq sauce (also love baby rays....only a buck now on sale at kroger/smith for whoever said it was more)....let sit either overnight or an hour, depending on when I decided to make them...and just slow cook them on gas grill, flipping and moistening and coating with diluted bbq...then do a final coat for final grill marks.

However, I know strange, but I really like silver sevens (terribles) cheap ribs...so moist, flavorful and tasty. I'll eat Outbacks ribs too every blue moon. Ribs, housemade or restaurant, are hit or miss. has to be perfect cut and perfect prep. Memphis bbq used to have good reputation in vegas, tried it long time ago...was "good enough"....tried lucilles bbq a time or two...was more impressed by their tri-tip and their sausage (and I do not like any sausage)...again, was "good"...but pricey and I've had better for the price...tried the ribs at Guy Fieri's once and was good and a good value given location and menu...was 33 with sides, but if I remember was 3 half racks and fed the table.

I make pulled pork in the slow cooker as a staple at our house.