Here in the south, “Criticizing someone’s barbeque is like telling them their kids are ugly”! Everyone’s seems to have their own recipes, techniques and equipment. True “grill masters” even have their own secret recipes for rubs and barbecue sauces.
Even without a smoker, a Big Green Egg or a suitable slow cook grill, you can still make terrific ribs at home. “BME” before my “Egg”, I frequently slow cooked ribs smothered with rub in my oven using low temperature direct heat. I finished them with barbeque sauce, caramelized in my then Webber grill. They might not have competed against the top rib mister but they always were really good.
Baby back ribs are affordable, often about $10 or less per slab. When served with a compliment of appetizers, sides and desert, each slab will serve on average between 2 and 3.
Although dry rubs can be homemade, they usually require relatively smaller amounts of several herbs and seasoning like paprika, brown sugar, salt, pepper, garlic, mustard, cayenne, and chili powders. Through the years I can’t recall ever being seriously disappointed with store bought including barbecue sauces.
If still attacked, remove membrane from the concave side of the ribs. Rinse ribs in cold water and dry thoroughly. Liberally coat ribs all over with rub. Place ribs on a cookie sheet or large aluminum foil roasting pan. Seal with plastic wrap and refrigerate at least a few hours or overnight.
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