Originally Posted by Rocklobster
Love my smoker ribs, but, I would put my two-step braise/bbq racks up against anybody's....
Braise in the slow cooker, and then onto the covered kettle, over a drip pan, with a divided bed of coals, covered by tag-alder, apple, or maple wood. Cook for thirty minutes in the smoke.
This is how I make my ribs too; and yes, I always massage the dry rub on them and let sit at least 4 hours before the cooking starts.
In answer to SavanahSmoker's question: No, you don't get the smoke ring, but you get all the flavor of ribs cooked slow and easy, and mopped. It's easier, and I don't have a smoker. But the ribs are still gorgeous, and yummy, juicy, and fall off the bone tender.
If there's one thing I really detest about eating ribs, it's eating them when they are dry and tough. That's how they always are at most restaurants, especially if they are on a buffet.
My ribs have gotten praise from people who swore that the ribs from their state (North Carolina) were the best ribs, period. After having some of my ribs, these same folks said that mine were the best they'd ever eaten. SavannahSmoker, personally, I thing your ribs look amazing, and I would love to be able to try them. I bet they taste as good as they look.
We don't all have access to the proper equipment to smoke ribs. Sometimes, we have to use other techniques. My point is, whether you live in a New York apartment, or out in the sticks, or in the suburbs with all the toys, you can enjoy great ribs. You just have to be willing to try.
Seeeeeeya; Chief Longwind of the North