By ratherbeswimmin' on September 04, 2003
"From Paul Kirk, the Baron of Barbecue, Kansas City, Missouri. On the menu for Labor Day."
Serving Size: 1 (288 g)
Servings Per Recipe: 6
"MMMMMMMMmmmmmm! The best ribs ever. I prepared 2lbs of ribs, cut back on the sage, added 1/2 tsp cumin, and omitted the apple juice, because I ended up baking these foil-wrapped in the oven for 4 1/2 hours at 225F. Nothing else needed doing when I unwrapped them, except eat them. Thanks so much for your recipe, NurseDi! "
"Used coke instead of apple juice and cooked it in my slow cooker then on the grill at the end. Didn't have to wrap it in the slow cooker. If you like dry rub ribs, this is the recipe. If you like wet ribs, serve w BBQ sauce on the side or over at the last few minutes of cooking"
"Great dry rub. Used Stephanie's tip and put the apple juice in the spray bottle - worked great! Thank-you."
"We love ribs and your recipe is soooo good. The rub mixture was great. Hubby put some apple juice in a spray bottle and sprayed it on instead of brushing....seemed to work well. We will be using you rib recipe from now on. We have some out of town guests coming and we can't wait to fix these for them....thanks....Stephanie"
"These ribs were very good. But will confess the sage threw me, so I was a little skeptical about using it, and so I left it out. I don't usually do that, but I kept looking at all the baby backs I had to cook and got a little nervous. Next time I will add the sage and try one slab, I shouldn't be such a chicken ha! Nonetheless we loved your recipe!"
"Nurse Di, this is the first dry rub I've ever tried with Ribs - my wet confection is legendary with my crew of beer swilling Stiller fans. These were the best ribs we've ever had, even though I wasn't watching the fire closely enough. (See, there was this girl...) Recommendation: If cooking with baby backs instead of spare ribs, cut the charcoal you are used to using to get medium heat in half, and watch the ribs very carefully. If your hands burn separating for indirect, it's TOO HOT. Even dried out a little, these were FABULOUS and a big hit at my tailgate."
"In the words of Gomer Pyle--ShaZAM!!! These are the best ribs I have ever had the pleasure of eating. My husband and I loved the spicy dry rub and the cooking method produced moist and tender rib meat. Doesn't get much better. Thanks a bunch."