BBQ Pork Ribs

From: breezermom

On Sep 14, 2008

I used my own marinade (wicker's recipe here on this site), but cooked them as recommended. All the fat cooked out of them, and they were tender, moist, and delicious. Thanks!

From:

On Sep 2, 2008

I have my own Smoked chili rub spice blend I use... I have made these ribs about 4 times now and everyone asks me for the recipe. I LOVE THIS RECIPE!!!!!!

From: Mille® ™

On Oct 24, 2002

Another first-class recipe from this chef. I am unable to buy New Mexico chili powder in this area and so, after a helpful discussion on the bulletin boards, I used Ancho chili powder at the author’s suggestion. The only other substitution that I made (forced by medical necessity) was to use celery seeds instead of celery salt. Prior to rubbing the ribs, I took the advice of a friend (who is a chef at a local pit beef restaurant) and removed the thin white membrane from the back of the ribs in order to allow the flavours of the spice mix to permeate the meat more thoroughly. At 3½ hours, the ribs were done to perfection – beautifully tender with a pleasant slightly crispy exterior. I ate mine just as they were, and another diner requested that hers be grilled with a very thin baste of sweet barbecue sauce to temper the spice slightly.

From: PanNan

On Jan 26, 2003

Ribs have always been a challenge for me. I was never able to make them as tender and tasty as those in the restaurant. Well, that has changed with this recipe. We loved the spicy rub, and they were fall off the bone tender. I did brush a small amount of BBQ sauce on the meaty side during the second half of the grill time. Absolutely delicious. Will make these again! Thanks, Mean Chef.