are you open minded about ribs?

RRP

Not sure that you will learn any secrets here, BUT at least this addresses the difference in tastes around the country in case you go visiting this summer and want to do a rib cook off battle with your brother-in-law 1,000 miles away. His tastes may not be like yours!
http://www.msn.com/en-us/foodanddrink/recipes/rule-the-cue-16-sizzling-pork-rib-recipes/ss-AAd9cmv

Botch

I am open-minded about ribs, which is a good thing as mine seem to come out slightly different every time.
They're all mostly better than my dear ol' Dad's, cooked extremely fast and thoroughly with fully-carmelized Open Pit over gasoline-soaked Kingsford.  

RRP

Botch said:

I am open-minded about ribs, which is a good thing as mine seem to come out slightly different every time.
They're all mostly better than my dear ol' Dad's, cooked extremely fast and thoroughly with fully-carmelized Open Pit over gasoline-soaked Kingsford.  

LOL! Thank you for replying! I thought maybe folks here think I peed in the punch bowl for posting such a controversial possibility! 

johnkitchens

Botch said:

I am open-minded about ribs, which is a good thing as mine seem to come out slightly different every time.
They're all mostly better than my dear ol' Dad's, cooked extremely fast and thoroughly with fully-carmelized Open Pit over gasoline-soaked Kingsford.  

That sounds a lot like my dad. He considers low and slow ribs to take 45 minutes! 

six_egg

I love food and new ideas. I just don't get on the site like much anymore RRP .
Thank you for the link.
P.S.  I love the new gasket you sent me. Thank You Sir for helping me every step of the way.   

theyolksonyou

Man, some of those toward the end sound fantastic!  "Non-traditional" BBQ with ginger/soy, tequila and citrus...  I'm starving!

thanks for posting. 

mshump

The apple glazed ribs sound really good. I will try these soon, but not in the oven as the recipe says.