My family really enjoyed these ribs. Have to say, that I rarely buy ribs - too expeensive for us. These are really tasty.
First, I pulled that silvery layer off the back of the ribs before rubbing them.
I would say that the rub is about the right amount of ingredients for 2 slabs. However, the basting sauce and the dipping sauce are huge amounts. I would cut the basting sauce in half at least and perhaps the dipping sauce into a quarter of the recipe. I made half the dipping sauce, and we still had a ton left over.
DD helped make the rub and basting sauce. She finally escaped the kitchen whining about the nasty smell of the basting sauce - vinegar. However, she exclaimed that she loved the taste.
Also, we are not bbq afficianados, but I%u2019ll bet ours were down nicely in 1 1/2 hours.
I had to do a few substitutions based on what I had on hand. I used a bit of lemon pepper instead of lemon peel and no msg in the rub. In the basting sauce, I just threw in a handful of dry red peppers, and I used regular soy in the dipping sauce.
Family said it%u2019s a keeper.
Great recipe. But a suggestion I would make would be to substitute all salt and pepper for "Montreal Steak Spice". I don't know if this is available in the U.S.A. but if you can get it it makes a large difference. Also on many other recipes.