We discussed butts, now let's discuss ribs.

What's your process? Rub? Preferred wood or pellets?

Also, baby backs or spares?

Pecan wood , We like spares over baby backs. Also for a chance do beef short and country style.

I prefer St. Louis over BB. And I'm always changing up rubs, like today, I'm using a cherry rub

For the record, Winn Dixie has BB ribs 2 for 1 this weekend!

Pull the sliver skin off the back, cover well with a good dry rub wrap in plastic. Do this 24 hours ahead the cook. Smoke for 3 hours around 225. Pull and wrap with foil. Back on 2 hours then unwrap and back on an hour. Enjoy

New fangled pressure cookers make the best fall off the bone tender ribs period. St. Louis or baby backs

I take the membrane off and coat both sides in worchestishire. Then I follow up with coarse black pepper, salt, garlic powder, chili powder and some paprika.

Smoke over pecan and cherry wood at 275 for 4hrs or until done. I also put apple juice in the water pan but really don't think it does anything but sure smells good. Usually the last hour I put on a layer of squirt butter.

AMEN MW! Freezer to table in less than 30 mins. Instant Pot

Some of yall ain't right

I sure wish Heavenly ribs was still open .. yall making me hungry.

They had the best dry rubbed ribs that would just fall apart. I dont know how they did them but they were some count.

No way

Mattice until you've tried it, don't knock it. You could walk to work too, but driving is quicker. Using an Instant pot makes'em fall off the bone in 22 mins. How smart is it to do it over hours for same results? Once you finish in pot you sauce them and put on a grill to glaze the sauce. As good as any cooked for hours. I know cooking them for hours gives you an excuse to drink beer while they are cooking!

Got 2 slabs on right now. I always do the 3-2-1 method and they turn out perfect. I wanted to do baby back but Publix only had Kansas City ribs so I got them. Wife doesn't like BBQ sauce so she'll get her's without but I apply Sweet Baby Ray's liberally on mine for the last hour..

Them pressure cookers put smoke on 'em too? Might as well just boil them if you dont like smoke.

Just pulled mine. And the Oyster Rockefeller Soup i made is freaking killer

Fldog, you can add liquid smoke to the water and they get some smoke flavor glazing the sauce on the grill. I wish they had PUBLIX here too.

Y’all are missing the boat on beef ribs. They’re often found on markdown because folks don’t know how to handle them. Coat in some crystal hot sauce and coarse black pepper and do them on a 3-2-1 method. It’s brisket on a stick and even freezes well.

Perch is right....I cook em in my pressure cooker pretty often....liquid smoke in the water and you're good to go. Freezer to table in about an hour and the are really good. I add the sauce to mine at the end as well....a minute or two on the grill or under the broiler in the oven is all it takes.

3-2-1 method is hard to beat. Spares are bigger and usually cheaper, so I usually get them.