ribs tomorrow

Zyme

So I'm making ribs tomorrow and I was going to try something new. Now, to begin, we've been making baby backs for a year and loving it--we marinade in Stubb's pork marinade, then grill indirect at 225 for 4 hours. During the last hour I'm basting them with Stubb's spicy BBQ sauce. Then I'll wrap em in foil and put them in a cooler for about 30-40 minutes. By the time we go to eat, they're falling-apart-awesome.

Tomorrow though, we're trying this thing with the foil that I know a few of you do: After about three hours, we'll take the ribs off (two racks cut in half for 4 sets) and put them in big foil envelopes. 1 will get some Guiness beer, 1 will get some red wine, 1 will get some maker's mark, and 1 will get some dark rum. Each of the four will go back on the egg for another hour at low heat.

Sound crazy? got a suggestion? Wanna come over and try these out with us?

BigA

sounds good, but i am not much of doing much to my ribs except rub and sauce, let us know how they turn out