I like my ribs best, so far!

Still Smokin'

I think this is still a bbq forum, although I am wondering if it is more of an encounter group today, just have a beer. I found a better topic to get upset over and that is, how I cook my ribs. This recipe has traveled through my family after my dad was introduced to it by a friend in Atlanta back in the 70's. [p]Recipe: [p]1 cryo pac of babybacks from Sams Club. Strip membrane, cut each rack in half. Place two medium tin drip pans on gas grill (outdoor stove). Place 1 or 2 half racks in each pan. Cover with 1/2 apple cider vinegar and half water. Bring to light simmer and simmer for 30 min. or so. No other seasonings or prep required.[p]While ribs are cooking, fire up egg to 240* or so. Add hickory and apple chunks and grate. Carefully remove ribs from drip pans with tongs (ribs may come apart if overcooked). Add ribs to egg good side down. After 1 hour or so flip, rotating placement on the grill for even cooking (yes my egg has hot spots, and I am glad). Watch that the ribs do not dry out. [p]We find the ribs great without sauce, the vinegar adds a lot. But we usually serve with a homemade q' sauce.[p]I also love to slow cook beef ribs, those I cook low and slow till almost no fat left. We have cooked the bbbacks low and slow before, I like them, but wife prefers the above method, which leaves virtually no fat. [p]I have not tried the 3-2-1 or 3-1-2 or whatever the choices are, I am thinking about it though.[p]don't forget happy hour[p]

Boccie

still smokin',[p]Thanks for the recipe. I want to try your method sometime. Sounds good.