I want tender fall off the bones ribs.

[PlateauNDN]

Hawgdawg, I drool everytime I see that pic of your big barrel smoker.  I practice the same method just a smaller scale. Low & Slow plus lots of love. ....

Before you wrap in foil hit with a spray bottle of apple juice. Old Indian trick!

Yep, our smoking talent is similar.  

[hollymaster]

Now I'm gonna have to go buy some ribs. 

[100 grain]

Man my dinners tasted like cardboard because this thread! Just want se ribs damnit!

[Hawgdawg]

Heres a pic.. Ribs and a couple chicken legs

Nice. But kind of weird....check this out

[100 grain]

Turtles    you can't go wrong there

[fishseeker]

I love pig, do the 321 method 1/4cup apple juice in the foil.

[Hawgdawg]

Sometimes my heart doctor wants me to put fish in my diet also...............

[Hawgdawg]

Sometimes my heart doctor wants me to put fish in my diet also...............
[/quote

I found a way to stop that crazy pig fish dang thing......

[Hyde]

I'm lazy.  Pressure cooker on high for 15 minutes, then about 2 hours in the smoker/que. 

There are MANY ways to make them, some take all day, some take 2 hours and 15 minutes.  I have a friend who labors painstakingly over his ribs for hours and hours.  His ribs are awesome, but no better than the ones I make in just over 2 hours.  He even admitted it.  He ENJOYS his process though, and will never do it any other way.  I say try several of the awesome recipes here, and decide for yourself.  Don't forget the mop sauce. 

[singleshot12]

Even lazier just throw em in the crock pot smotherd in bq sauce and let cook on low for the day. the only way as far as i'm concerned. some of you guys and gals make it way too complicated

[Hawgdawg]

Attention rib cookers.

 If you want to see it done right and watch the pro's get their chance to win 10k head down to Renton Sam's club this Sat. to see the Kansas City barbecue society sam's club regional bar b q competition. There will be teams from several states.

menu

Ribs
pulled pork
Brisket
Chicken

Top 10 teams head to Vegas the following weekend for a chance to win 20k. 
And then to the Nationals for a shot at 50k
Now that could pay the power bill for your crockpot.

[Blacklab]

The family an I are going to the best of the west rib fest this labor day  . It'll be their 25th year and our 4th or fifth 

[CMG]

If you want to see it done right and watch the pro's get their chance to win 10k head down to Renton Sam's club this Sat. to see the Kansas City barbecue society sam's club regional bar b q competition. There will be teams from several states.

  Where do I sign up to be a taste tester 
Maybe I'll just set up my own judges table off to the side, I would offer a blue ribbon to the winner of the 1st annual CMG BBQ pitmasters side judge competition. 

[Goldeneye]

My Ribs are fairly tasty! So ai am told.

I peel off the membrane on the back of the rib racks.
Rub them down with my favorite spice rub.
Cover them on the meat side with brown sugar--- And I mean alot
cooke them on the smoker at about 275 for 3 hours
Wrap them in foil and add some que sauce for 2 hours
open them and put them back on unwrapped for last hour. Be careful because they will want to fall apart when you unwrap them.

Spray with applejiuce at every step.
Extra juice at wraping stage.

Give it a try

My way also. But I give both sides a mustard slaother before the brown sugar. Easy sugar on the bone side. Gives it nice bark. I have been in rib cooking competitions. a few coming up this spring and summer. Judges like a gentle tug for the meat to come off. They don't like baby food falling off the bone.

Giving this version a try tonight.  The rack of ribs have been on the Traeger now for 4 hours.  2 more hours to go.   Things smell damn good on the deck... 

[Goldeneye]

My Ribs are fairly tasty! So ai am told.

I peel off the membrane on the back of the rib racks.
Rub them down with my favorite spice rub.
Cover them on the meat side with brown sugar--- And I mean alot
cooke them on the smoker at about 275 for 3 hours
Wrap them in foil and add some que sauce for 2 hours
open them and put them back on unwrapped for last hour. Be careful because they will want to fall apart when you unwrap them.

Spray with applejiuce at every step.
Extra juice at wraping stage.

Give it a try

My way also. But I give both sides a mustard slaother before the brown sugar. Easy sugar on the bone side. Gives it nice bark. I have been in rib cooking competitions. a few coming up this spring and summer. Judges like a gentle tug for the meat to come off. They don't like baby food falling off the bone.

Giving this version a try tonight.  The rack of ribs have been on the Traeger now for 4 hours.  2 more hours to go.   Things smell damn good on the deck...

6 hours on the Traeger.  They smell amazing.  Time to eat.  Pork Ribs...