Ribs are boiled by people who can't BBQ them. Here is my secret and it works every time. On the back of the ribs there is a thin membrane. Remove it. Now get spices that your like. I use garlic powder, salt, pepper, red pepper, and cumin. You may have different tastes. The night before you cook your ribs, mix your spices and rub them into the meat on both sides. Put your meat in the fridge wrapped in foil. Next morning, yes morning; build your fire. Keep it on one side of the grill. After it ashes, put your meat on the other side. Shut the hood and let it cook. This is slow cooking and will take some time, but wait till ya taste 'em. Check the fire about once an hour...keep it hot. Keep adding charcoal or wood and let it cook. Ribs are done when you lift them and they noticibly sag or cut them in an area close to the bone and check.

Now give me your name and address. Now that I have told my secret I gotta kill ya!! Just kidding. Enjoy your ribs.

I find cat ribs to be fairly delicate and cooking to be quite easy. Most any chicken recipe seems to work well! derf

I have had a propane smoker for a few months now, and it is the best way to go! I either make my own dry rub and wrap them up inthe fridge overnight or marinate them in liquid and then smoke them. Either way comes out great! (Just different).


One tip I have found is to use the turbinado or "raw" sugar in my rub recipes - it does not burn and blacken as much as the processed sugar, either brown or white.

I took a friend's 'process', and made enough changes, that I call it mine. I have also added whiskey to the foil package just before closing, but I get enough juice with the dry rub. Sometimes, I've also rubbed on a layer of mustard before the dry rub, just to be different. Works good with a brisket as well, just make enough rub to cover it well. If you cook a little longer, you can get to the point that you can't pick up a rib, the bone just slips out of the meat.

Mike's Pork Ribs

2 racks pork ribs
1/2 lb. brown sugar
1/4 cup paprika
1 Tbs black pepper
" garlic powder
" chili powder
1/2 Tbs celery salt
" cumin
" cayenne (adjust/eliminate for heat)

Mix dry ingredients, rub over ribs, spread remaining over top. Wrap ribs in foil, be sure to keep edges up for liquid overflow. Bake at 250 for about 3-4 hrs, or 2 hrs, then put on grill for smoke flavor.

Sounds good... Whens dinner?

i don't boil mine,it cooks all the flavor out of them. Sear them on the BBQ,pressure cook for 12-14 minutes and then finish them up on the BBQ with spices and sauce.