Ribs: simpler than 3/1/1.5, but almost as good

Prof Dan · February 2003

I've been doing ribs the GFW way, which is [I think] the very best: indirect 3 hr at 250, 1 hr in foil, then 45 direct, and 45 direct with sauce. [p]But it is a lot of work, and it uses a lot of foil. So I just did it the easy way: Just rubbed 'em with cheap yellow mustard and Snider's prime rib season salt before cooking -- no marinating. Then 4 hours at 250 indirect, flipping once in the middle, followed by another 2 hours direct at 225, with sauce. [p]Fell right off the bones, very smoky, tender, juicy. Not quite as juicy as GFW's way, but still far better than any ribs I ever had in a restaurant.[p]

Charlie · February 2003

Prof Dan,
IS THAT AT TOTAL 4 HOUR COOK OR 6 HOUR. I DID THE 250 INDIRECT, FLIPPING AFTER 1 HOUR. NEXT 2 HOURS SAUCE AND IN FOIL. VERY TENDER AND FALL OF BONE GOOD. THE NEXT TIME I WILL USE gfw'S WAY. I AM NEW TO THIS STE, AND NEW TO EGGING. I HAVE MED EGG. BUT WISH I BOUGHT LARGE.

Gfw · February 2003

Prof Dan, I like your method and have done (not quite) in similar fashion with lean ribs. I'me scheduled for ribs again next week and I think I'll try them your way![p]Love ribs, but after cooking them for a while, doesn't it make you wonder how you can order out (and I agree that they are NEVER as good) and get them ONLY in 15 to 20 minutes?[p]Have a great Evening! :~}

Ribs: simpler than 3/1/1.5, but almost as good

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