Here’s a (long) rundown of my cooking method:

To paraphrase Arthur C. Clarke:
When a distinguished but elderly cook states that his is a perfect way to cook amazing ribs, he is almost certainly right. When he states that his is the only way, he is very probably wrong.

So, I’m not going to tell you how to cook your ribs. You already have a procedure. But here’s mine anyway. In fact, it is the ultimate way I’ve found to get perfectly moist ribs with a smoky flavor, naturally enhanced with this Spice Rub. If you decide to do it differently, the results may be less than optimal. Have you ever seen the comments like this for a recipe on the net? “Your recipe sucks!!! I substituted half the ingredients and eliminated some more, and it didn’t turn out well at all!!” I’ve been through a lot of (expensive) racks of ribs to get this nailed down to the way I and my guests really like it.

When I do ribs, it is an all-afternoon event. Sure, you can make “Super-Easy 1-hour Oven Ribs!” using any of those methods found on the net, but it is guaranteed that you will not get the depth of flavor and knee-weakeningly rewarding hit of that first bite of slow-cooked ribs.

I have a grill with a separate smoker side box. I place a pan of water under the grill side, so it can evaporate and keep the ribs moist. I spritz the tops once an hour or so with undiluted fruit juice — apple or cherry works best. I also add soaked smoking chips after the first hour or so, and charcoal as needed.

As far as temperature goes, I always strive to keep it under 225 degrees. I usually go lower than that (not above 200) and smoke a bit longer (5-6 hours). The important thing is not to let the ribs dry out (the spritzing helps with that) or to be overcooked (difficult with this method). Did you ever hear “Oh the meat is just falling off the bone!”? That means it’s been cooking too long and too much of the connective tissue has dissolved, and you have basically meat mush. Ribs should have some bite and chewiness to them and leave a clear bite mark when taking that first chomp.

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