greatgrate wrote:
> I'm convinced by the these posting to try some added experimentation
> using some rubs(recommendations or recipes from you experts?),
> skipping the beer bath, and trying to buy the ribs with the "fingers"
> attached. Thanks for the insights.

I think that you'll be pleasantly surprised. As a start, I'd recommend
taking the membrane off of the bone side (another large debate) and
just applying salt and fresh ground black pepper and put them on the
smoker/cooker at around 250dF (at the rack) bone side up and just
leaving them alone. BUT, it's *very* important to let them come to
room temperature before putting them on the cooker. For a 2.5-3 pound
rack of baby backs you're probably looking at around 2.5-3 hours cook
time. Don't over cook. They're done when the meat "cracks" when the
rack is bent. Serve with sauce on the side.

I'd also recommend tasting them "dry" first. (no sauce) Now you've got
a point of reference to go from. You'll know if you like just the
flavor of the Qued meat or prefer it with other flavors. They you can
begin to taylor the spices/sauces to your family's tastes.

Good luck.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.