Originally Posted by sparrowgrass
I did ribs this weekend, and I did a long slow cook. Started the ribs at 225 (covered) for about 6 hours, and then took the lid off, added sauce and turned the heat to 350 for another hour to brown. Most of the fat cooked out and the ribs were meltingly delicious.
SG, that is similiar to the way I make mine. I give em a rubdown with a spice rub 1st thing in the morning and let them sit coverd in the fridge all day.
Then I raost em at 225 uncovered for 4-6 hours (4 for baby back, 6 for larger) then I finish them off 1 of 2 ways:
Spring/Summer/Fall: brush em the BBQ sauce and finish them off on the grill, a few minutes on each side
Winter: brush em with the BBQ sauce and put them under the broiler to brown off.