Tried ribs for about the 5th time last night -- once again I wasn't happy. I think I need to start all over from newbie stage and learn how to cook ribs. I have three racks of babybacks to prepare to THE game saturday. (If you don't know, the Crimson Tide of Alabama is traveling to demolish UCLA in the Rose Bowl.) Anyway, I'd like to have the ribs ready to eat by 2:15.[p]I haven't done anything to the ribs at this point. The membrane is still on -- I assume that I'll be instructed to pull it off. Other than that, I'm open to suggestions. I was considering GFW's 3/1/1.5 method.[p]Thanks, in advance, for your help![p]Roll Tide.[p]Beaten but not giving up, Bama Fire.