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"Oh Man, are these GOOD! Takes a little time to make them, but they are worth the time and effort... DELISH!"

Ingredients: yellow mustard, Dijon mustard...

"The dry rub makes 2 cups worth so jar the rest for any other meat you want to grill this summer. And yes you cook it wrapped in the plastic wrap then wrapped in foil. This is a great time saving recipe so you can be at the party your hosting. I also used it on salmon which was yummy! This has a slight Asian taste to it! Bourbon Vidalia Onion Barbecue Sauce"

Ingredients: cinnamon, cumin, pork ribs...

"Extra tender, extra flavorful ribs, bursting with barbeque flavor"

Ingredients: onions, salt, pork spareribs...

"I actually got the basic idea from a Weber's Charcoal Grilling cook book, although I used a totally different barbecue sauce. This is the first time I've ever slow cooked ribs over charcoal and believe me - it really does make a huge difference. We've been doing ribs for years by boiling them, and then baking or barbecuing them and we've..."

Ingredients: ground cumin, baby back ribs...

"This recipe is from Paul Kirk, seven time world BBQ champion. He is known as the Baron of BBQ. I found the recipe in the June 2009 edition of AmericanWay Magazine."

Ingredients: fresh coarse ground black pepper, ground celery seed...

"Use your favorite dry rib rub to create authentic Memphis style ribs made with a tomato-less mop sauce that is killer."

Ingredients: dry rub seasonings, sparerib racks...

"These are a delicious way to grill ribs. Be very careful while grilling ribs for at least the first 1/2 hour otherwise they will burn from the drippings falling into grill (unless you put a drip pan underneath). These do require a long marinading time."

Ingredients: pepper, dried oregano leaves...

"This is the most amazing succulent way to cook ribs easily in the oven and make them basically just fall of the bone. It's easy, very versatile ( you can try different spices or rubs). Works every time."

Ingredients: pepper, spices...

"Adapted from the book Simply Tuscan by Pino Luongo. This is the only way we will do ribs. Try it over different salad mixes to see which you like the best. The original recipe called for just a head of frisée but we can't get that here, so I use whatever salad blend looks the best (usually go for the baby greens since they have frisée..."

Ingredients: pepper, cucumbers...