Originally Posted by john a
You're leaving all of the flavor in the pot of water. If time is a problem you are much better off steaming them in the oven first. However, for the best ribs they have to be smoked for hours at a low temperature.
Amen. I've done both oven steaming and now for the first time, smoking (in my Weber Genesis gas grill... yes it does work if you experiment a bit), and for flavor there is simply no comparison. No matter what I use for rub or sauce, or how I finish them on the grill, they still taste like seasoned pork roast when most of the cooking is done in the oven.
When I smoke them on the grill, that smoky taste comes through any sauce or rub and it's pure heaven. I dry rub, smoke them for about 4 hours, then for 20 minutes more I apply a fairly thin sauce (about half as thick as a typical store bought sauce) just to glaze them.
If I make some over the 4th I'll take a couple of pics and post them.
BTW I always remove the membrane. It only takes a few seconds and I since I apply the rub to both sides, I don't want the membrane blocking off the flavor from the meat.