Bob Hayden wrote:
> Hi all,
>
> I really enjoy "BBQ" Pork ribs, wet or dry, and have become quite
> adept at cooking up a rack or 20 of baby backs for friends and family
> at gatherings. I am not a BBQ purist and I believe that it don't
> matter how you cook 'em, the important thing is if they taste great!
> My method for baby backs is simple...get 'em to room temp, peel off
> the back membrane (optional), give 'em a good rub, 6 hours in a
> 225-250 oven then refrigerate if needed. Sauce 'em up or leave dry,
> just finish 'em on a medium hot grill for 10-15 minutes. No
> complaints from anyone that's eaten them.
>
> Back ribs are getting ever pricier...even at Costco today they were
> $4/lb...ouch! So I bought a couple of racks of much larger spare ribs,
> priced at $1.59/lb. Ok, now the questions. 1. How differently do I
> "cook" them to account for the size difference...maybe 8 hours
> instead of 6? 2. What about the flap on the bottom side...leave it or
> cut it off? 3. What about the whole top section that does not have he
> rib bone structure? Anything else I should do differently or be aware
> of?
>
> Thanx,
> Bob in RSM, CA

Yeah, try cooking your ribs over a wood or lump charcoal fire instead of in
an oven. You'll be amazed at the difference.
Read all about it here http://www.bbq-porch.org/faq/default.asp then come
back and tell us how much better *real* barbecue is than cooking in an oven.
Jack Curry