I want tender fall off the bones ribs.

[Blacklab]

Nice thats a heap of meat right there 

Since your useing an oven all I can add. Put your favorite rub on for 24 hrs if possible wrap in tin foil with 1/4 cup apple juice. Braise at 250 for about 2 to 2 1/2 hrs. Then throw on grill to tighten them up add sauce if you wish.

[boneaddict]

I cook mine on charcoal.  I heap it on one side and the other I have a dish (usually a disposable bread pan, aluminium, filled with water.   I wrap the baby backs in tinfoil so that its like a boat/bathtub.  The whole premise is to keep the juices in.    I season and do my rub/ "homemade honey", cue sauce etc.   wrap them up tight and place them on the cool side of the cue (above the water).   I throw in a handful of smoker chips.  In about an hour I rotate (usually two sets of them) add smoker chips then cook for another hour.   I obviously have the que dampered way down.    The ribs boil in their own juices and the sauces etc.   I have the most finicky eaters at my house and they are almost world famous, in their world anyway.   Patience is the key.   No peeking.

That sounds pretty amazing! Do the ribs pick up any of the smokiness though the tin foil?

Subtle, just enough to enhance, not overwhelm.

[boneaddict]

In this case, its good to be a downwinder.       Mouth watering.

[jackmaster]

boil before you BBQ huge difference

10000%, you can even cool them down after they are done boiling and put some good rub on them or a good push in spice and then BBQ, and i should say that SWEET BABY RAYS is about the best damn BBQ sauce there is, and after you put a ton of sauce on it and let it cool it will carmelize to the meat.....   damn i am hungry for some baby back ribs now....

[h20hunter]

Spicy sweet baby rays....my go to "out of the bottle" sauce.

[Practical Approach]

boil before you BBQ huge difference

10000%, you can even cool them down after they are done boiling and put some good rub on them or a good push in spice and then BBQ, and i should say that SWEET BABY RAYS is about the best damn BBQ sauce there is, and after you put a ton of sauce on it and let it cool it will carmelize to the meat.....   damn i am hungry for some baby back ribs now....

I have heard boil twice now.  Are you talking about boiling in a pot of water or broiling in an oven

[pianoman9701]

I use a rub. this is for pork spare ribs. Pre-heat the oven to 450. Stick the ribs in for 30 minutes. Turn down the oven to 275 and add 3-4 cups of water, cover the pan with foil, and cook for another 2 hours. Uncover and add BBQ sauce a couple of times the last 1/2 hour. They will fall off the bone.

[Russ McDonald]

I wish I could have seen all these before I got a smoker.  Hey electric smokers are pretty cheap.  Did pork spare ribs Sunday.  Dry rub then smoked with only and handfull of cherry chips, the wife doesn't like the smokey taste, for 6 hours, then tin foiled and sauced them up with Famous Dave's Sweet and Sassy, for one more hour.  Very yummy.

[KenPCPilot]

I prefer the baby back rib packs sold by Costco.  Coat them with Sweet Baby Rays barbeque sauce also sold at Costco.  I slow and low cook/smoke them usually over 4-6 hours.  It is a taste preference thing.  I tried to heavily smoke them once and it had a strong acidic taste.  Cooked them too fast and they are tough knaw off the bone ribs.  I prefer mine a little drier but fall of the bone. I usually check them by pulling off an end rib.  if it separates right off usually they are done.   I would have to agree with the boiling first for thicker beef or country style ribs.  I don't have the time and patients to fuss with long cooking.  This a very simple yet good way for ribs. 

[h20hunter]

THATS IT!!!!!!!!!!!!!!!!!!!!

I'VE HAD IT!!!!!!!!!!!!!!!!

I'm making ribs and some fall apart flank steak this weekend.

[jackmaster]

boil before you BBQ huge difference

10000%, you can even cool them down after they are done boiling and put some good rub on them or a good push in spice and then BBQ, and i should say that SWEET BABY RAYS is about the best damn BBQ sauce there is, and after you put a ton of sauce on it and let it cool it will carmelize to the meat.....   damn i am hungry for some baby back ribs now....

I have heard boil twice now.  Are you talking about boiling in a pot of water or broiling in an oven

nope boil them in a big pot right on top of the stove, you can boil them until they are right close to being done, and then carefully remove them cause at this point they will start falling off the bone, cool, spice with whatever you choose i like a push in spice and then off to the BBQ, and then of course the sauce, and you only gotta BBQ them long enough to give them the taste and color, its one of the best ways if you want tender meat, it also works great for chicken and pork

[Alchase]

I was under the impression boiling takes the flavor of the meat out, and removes all the meat juices.
I have had "OK" ribs that were boiled, but never outstanding ribs full of meat flavor that were boiled.
If time is a concern wrap them up and put in the over for the first couple hours, then moved to the smoker or BBQ.
Something just can't be hurried,  low slow is the way to go.
  no more no less, lol

[Atroxus]

Tagging this so I can find it later, I have never been able to get ribs to turn out edible.

[WSU]

I was under the impression boiling takes the flavor of the meat out, and removes all the meat juices.
I have had "OK" ribs that were boiled, but never outstanding ribs full of meat flavor that were boiled.
If time is a concern wrap them up and put in the over for the first couple hours, then moved to the smoker or BBQ.
Something just can't be hurried,  low slow is the way to go.
  no more no less, lol

I agree.  Boiling, baking, gas grills, and anything that isn't a smoker doesn't result in as good of a finished product.  Low heat and smoke are the only way to go.  Dry rub, smoke for however long it takes for the meat to begin pulling away from the ends of the bones, and, if you must, add some sauce right at the end. I also remove the membrane from the ribs prior to smoking.  Your time will vary depending on the ribs and how hot you are smoking them.

[nwwanderer]

Many great ideas.  The trick is low (temp), slow (hours) and moist (seal them up if not boiling).  Select sauces to suit several tastes and you will be the hero.