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Ribs, Glorious Ribs

 
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Baby Back, St Louis, or Spare Ribs!  Your Choice!
1    Remove membrane from back of slab.
2    Lightly rub with Smoked Canola Oil.
3    Coat slab with Billy’s Spice.  Cover and refrigerate
        2-4 hrs or overnight.
4    Cook in smoker @ 225 or grill indirect for 2 hrs.  You can wrap in foil
        and cook in 225 oven for 3 hrs.
5    Cut and stand back!  These are absolutely the best ribs and finger
      lickin GOOD!

This entry was posted on Monday, July 6th, 2009 at 12:34 pm and is filed under Barbeque, Pork. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Ribs, Glorious Ribs”

  1. South Carolina Mustard Barbeque Sauce « Cook Book says:
    July 18, 2009 at 12:08 pm

    [...] and cook over medium heat for 10 minutes or until thicken. Use on Pulled Pork, grilled chicken, Spare Ribs or vanilla ice cream (only for [...]

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