Uncle Bob
Chef Extraordinaire
BBQ RIBS
Remove the membrane from the bone side of the ribs. Trim as needed. Wash with vinegar. Slather on a thin coat of mustard... Liberally apply rub to both sides of ribs....Refrigerate for several hours or overnight....Fire up your cooker, and stabilize the temperature around 225*....Remove the ribs from the refrigerator, and sprinkle on more rub...Take them to the cooker and slowly BBQ until the meat pulls back on the bone... around 5-7 hours for Spares and St Louis Cut, less for Loin back, aka baby backs. After the half way point of cooking (2 1/2-3 1/2 hours) baste the ribs every 30 minutes or so with a mixture of Chicken Stock, some bacon fat, several shots of Worcestershire Sauce, and a couple of tablespoons of your rub. Flavor the ribs with your favorite flavoring wood during the first half of cooking. I like mostly oak with hickory. When they are done remove from the fire and let them rest for 10-15 minutes. Slice into serving pieces and serve with your favorite sauce and sides.