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This review is for the cooking method only as I make and use my own rub and sauce based on Jim's "Don't Spare the Spareribs" Ribs . I see absolutely no flaw with the rub and at some point I will try it and I will update the review when I do.
I have used this method several times on a few different grills and always with great success.The cooking method works just fine but remember, the times are just a guideline. If your racks of ribs are on the lighter side check them earlier. A good indicator for ribs is when 1/4 of an inch of the bone ends are exposed they should be pretty much done and ready for finishing with sauce. In my opinion and based on experience, if they are "falling off the bone" they are overcooked, if the bone ends are not exposed by at least a quarter inch they are undercooked.
Also remember that this method is for Baby Back Ribs. Spare Ribs (From the underside of the rib cage) are a much tougher cut with more connective tissue and will require long slow cooking to achieve the desired results. I have not tried this method for "Southern Style" ribs yet but I plan to
I noticed one reviewer had a bad experience and they are probably correct in thinking the grill was too hot. I am wondering if maybe they either forgot to turn down the heat or didn't put the ribs on the upper rack of the grill. It is important to Know Your Grill!!!
Bottom Line, This method has not let me down yet and it is the only method I use for grilling Baby Backs.
The rub is not to my taste and I will try one of the others that I have used in the past, but the cooking method works well. I'll probably use it again when I don't want to fire up the smoker and spend 5 hours cooking ribs.<br/><br/>These took 1:10 on my grill, plus another 10 minutes on slightly higher heat after brushing on sauce.<br/><br/>The recipe doesn't say anything about adding smoke, but you can do it pretty easily by putting wood chips in a foil pack if you don't have a metal tray for them. The smoke definitely add something (I like pecan, apple, hickory, oak, or a mixture of these).
Delicious indeed! Followed the recipe and they were perfect.Good information given in the reviews. Will certainly make again
Well, I learned two very interesting things with this recipe. 1) Aluminum has a melting temperature of 1220.58 Fahrenheit, and 2) apparently my grill can hit 1220.58 Fahrenheit. So, while these ribs were ridiculously delicious, I did have to modify the method of cooking by laying a baking sheet on the bottom level. I will definitely be using this rub every time I make ribs. Thanks!
I substituted Coriander for the cumin and kept the chili powder, paprika, garlic powder, salt & fresh ground pepper. I wrapped the rack of ribs in aluminum foil (tented and closed in the top middle) and cooked the ribs on the top rack as directed. After 1 hour of cooking I brushed on the BBQ sauce and resealed the ribs for another 15 min. Just fabulous!
Gave it 5 stars.Very good rub.Have made twice already.Used a gas grill with 3 burners.Turned off middle burner and placed ribs in the middle turn heat on low.Not the lowest setting for 1 hour and not opening lid.Added sauce and cut middle burner on for 5 minuts each side was cooked perfect.Thanks for the recipe
We use this recipe every 4th of July. Thanks muchly!
I love the simplicity of this recipe. So easy and yet perfect. Thank you!!
I have completely cremated ribs before (I wasn't familiar with DSF's grill) so I was a little worried about leaving them alone but WOW!! This is the only way I will cook ribs from now on!!