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Unread 04-21-2013, 05:17 PM   #12
Neonnblack
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Join Date: 01-15-13
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There is no one way to cook ribs. You can go unfoiled the whole cook at 275-300, and have perfectly tasty ribs. You could 3-2-1 at 225 and have perfectly tasty ribs. You could 3/4-1-.5 and have perfectly tasty ribs. you could brine them and have perfectly tasty ribs. You could boil them and have per....wait nvm.

The point is - there are multiple ways to skin a cat, you need to find yours, and that takes experimenting. I personally (for pork ribs) throw them on at 300 until the meat ALMOST pulls from the bone but hasnt really done it yet, then i foil until the meat pulls back half inch or so on the end of the rack, then i sauce (you may or may not sauce) and leave them till the sauce is glazed. this is roughly the 3/4-1-.5 way
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