Indeed. They do em with pecan wood now. Still pretty gud.
Sure do. Peel off the membrane on the back, slap em on a smoker. Smoke em at 225F, typically with apple wood and a dry rub (though maple or pecan wood also works really well). Usually following the 3-2-1 method, but the 2 part always needs modulation based on how hot/cold it is outside.
Brown Sugar
Salt
Pepper
Chili Powder
Garlic Powder
Onion Powder
Wrap in foil, bake for 2-3h at 225-250F.
Pour off juices into bowl.
Baste with some bbq sauce and broil for 5 minutes. Will burn and smoke the juices you didn't pour off.
Alternatively you can just use BBQ sauce for no meaningful difference.
>>21447538 (OP)
If I was rich I would pay to have a personal smoker smoke me ribs daily. I love them so much, I would pay another person to pull off the meat and make sandwiches and buns and other things with it. I would have a small farm where I raise the best wagyu pigs. Ribs are Gods apology to man for making the world kind of shitty.
Why would you go out for ribs when they are so simple in the oven. Remove silverskin, season, 250 for 3 and a half hours, put sauce on, broil, take out, eat.
Also OP what are you doing? They are covered in sauce. Broil them so the sauce caramelizes and sticks to the ribs. What you got there is a mess waiting to happen.
>>21450968
I ain't waiting 3.5 hours for anything. We have a limited amount of time in this life and I intend to make the most of it. I got a bbq place right down the street and plenty of money.
