So I took another crack at pork ribs after all the encouragement and tips here. Results were better -- I didn't burn them -- but I'm not quite there yet.
Here's what I did. Tell me if you can spot any obvious goofs:
* On the advice of a friend, I boil 'em first in a mixture that includes a good dark beer and onions for maybe 20 minutes. The idea, he says, is it cuts down on the cooking time.
* I coated in yellow mustard and put on a rub recommended online.
* I cooked on indirect heat (below 300 the whole time) until inner temperature reached 180 degrees. It was cold out, so it took an hour and a half.
* About halfway through I started brushing on BBQ sauce.
The result was good but not expecially tender. Maybe I should dump the boiling step? |