I want tender fall off the bones ribs.

[Practical Approach]

Ok.  I have an oven and a gas grill.  Anyone have tips on making great flavored tender pork or beef ribs?

[madmack76]

boil before you BBQ huge difference

[Austrian Hunter]

I would put them in the oven covered with foil for 2 hours slow at 250 and finish on you gas grill for a nice sire on high heat. 

Off topic:  just had the best steak in my live at Donovan's Steakhouse in San Diego.   That was awesome!!!!!   

Good luck and good eating on your ribs!!! 

[Camo Queen]

Get or make a good dry rub. Cover the ribs in it, wrap them in plastic wrap, and let em soak up the spices for at least a few hours. Then like Austrian said, in the oven for a couple hours at 250. In the last hour I smother with a couple layers of my favorite bbq sauce... YUM-O

[ICEMAN]

Pressure cook them.

[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.

[Dhoey07]

Go to Texas Roadhouse 

[Camo Queen]

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?

[Mike450r]

the best way I have done pork ribs is to wrap in saran then wrap in foil and put em in the oven for 1.5 hours at 325 deg.     Then grill em after that. 

[brianb231]

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

[Practical Approach]

Thanks for all of the ideas.                             It sounds like my best option so far is some oven time then a quick final sear on the grill since I don't have a smoker. 

[h20hunter]

Thats about my go to method. Dry rub and tightly covered in the over low and slow....let sit in their own juice, mix left over juice with bbq sauce, grill and slather...serve with slaw and a beer. Oh yeah....always pull off the membrane from the back side.

[Hawgdawg]

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.

[sirmissalot]

Hawgdog, if you ever need a taste tester... I'm here ot serve you.

Pics please.

[Hawgdawg]

Hawgdog, if you ever need a taste tester... I'm here ot serve you.

Pics please.

Enjoy your lunch...