Back to ribs...im gunna give you my easy-mode way to make bomb as ribs if u dont got a smoker.
First off get a good cut of baby backs from a good store. No cheap bullshyt from price rite.
The night before let them thaw in the fridge. The day of the cookout, about 4-5 hours before dinner, heat the over to 230. While thats preheating, remove the slimy fatty membrane from the bony side. A spoon will help with initial getting seperation and a paper tow will help u grip it. Once the spoon seperated it enough, just get you fingers in there and remove it all.
Now , time for dryrub. Some people use mustard or something as a binder to make the spices stick, i dont, they stick anyway. As far as spices, i got no rhyme or reason. I open the spice drawe and everythingss game. Salt, pepper, garlic powder, onion powder, adobo, cayenne...whatever i use like 8 spices at least, no measurements, u measure with your heart.
Now wrap that shyt up tightly with tinfoil, but before sealing the tinfoil, toss a splash of vinigar in there. Also i layer the botton of the pan with foil too, because if any of that pork grease gets on your pan, and cooks up and dries out, its a muthafukkin pain to clean it off.
Now cook it. BONY SIDE ON TOP. Aim for like 185 degrees. Temp it occasionally. You may need to adjust your oven temp to meet your goal. Once u acheived that goal. Take the foil off.
Now slather it up with with your favoited bbq sauce (i recommended a thermomoter before, but for this step id recommend getting a cookin brush too)
Crank up the heat to like 400. Put back in, BONY SIDE ON BOTTOM NOW. Let that sauce thicken up a bit for like 15 minutes. Take it out. Give it another layer of sauce.
Now its time for the grill. Just use that grill to get a nice char, and your done.
) so im going to need to step up and start training.
