fillmoe, I'd have cooked the ribs longer. I usually rub mine, seal them well in a double layer of aluminum foil and bake at 300 for 2 or 3 hours. I don't like mine to fall off the bone, I like a bit of chew, but not tough.

I love ribs, although they are a fatty cut and really not good for my cholesterol levels. Doesn't stop me from eating them. (grin)

Annie

I love ribs....seasoned with a rub and refrigerated 8 hrsr or more then grilled over indirect heat ( put the fire to the side) with a foil wrapped pouch of soaked wood chips...hickory or mesquite. Cook easily 2 hours, adding coals as needed, then stir up the fire, sauce the ribs and give them a little char.
they should not fall off the bone, the meat should be tender, but firm. And most of the fat should have dripped away.

Ribs need to be cooked for a long time at 250 degrees - 5 to 6 hours. If you cook them hotter, cook them drier (no marinade) and faster - 3 to 4 hours. If you cook them hotter, plan on wrapping them in foil so that they don't dry out and turn to shoe leather. Either way, there are a couple of things to avoid. First, do not use liquid smoke unless you are trying to get cancer. Next, properly cooked ribs should NOT fall off the bone, you should be able cleanly tug the meat off the bone. It really doesn't matter whether you cook them in a smoker, gas grill, or the oven as long as you cook them completely through.

There are dozens of methods and thousands of rubs, none are the be all end all of rub cooking. Rubs are all about personal preference.

What kind of ribs?

Baby Back?

Country style?

St. Luis Style?

dcarch

It's not you! Terrible recipe.

I like to slow cook them in the oven (with a rub), then finish on the grill with sauce to get delicious caramelization.

We seldom eat ribs, as I don't buy them because they're costly: bone to meat ratio.

But I did cook them in the past with a dry rub, then popped on their ends in the slow cooker so that the fat drained away. Once they were done in the slow cooker, then put in the oven on high heat, slathered with barbecue sauce to get caramelized. We loved them that way.

Oh, but the bones are where so much flavor is! St. Louis-style ribs go on sale for $1.99/lb around me. I think Costco's price is $2.99/lb.

If you want the meatiest ribs, BJs has Loin Backs for $2.99 a pound. They're bigger than baby backs and have a strip of pork loin that runs along the top of the rack.

Thanks so much! I will stick to "low and slow" next time, after a long sit with the rub. Will try both the oven and the Weber gas grill. The ribs I had were very meaty and long bones, probably the Loin Backs that fawnridge describes. I very much appreciate all of your input.

Here's the rub I've been using for 30+ years. Very simple:

Original Boca Boys - use this on pork, chicken, and lamb

• 6 tablespoons Granulated Garlic Powder
• 2 tablespoons Chili Powder
• 2 tablespoons Paprika (I use Szeged Hot Hungarian)
• 1 tablespoon Garam Masala - an Indian spice blend, made by McCormicks and others
• 1 tablespoon Cayenne Pepper
• 2 tablespoons Turbinado Sugar

Ribs do not need to be cooked long and slow. Baby backs ribs can be cooked on the grill and depending on how meaty they are, they are usually done in an hour or a little longer. I cook them over indirect heat. And try to maintain the temperature at around 300°F to 350°F. I like a Greek style rub, fresh garlic, salt, pepper, oregano and the juice of a lemon.

Sometimes I rub with fresh garlic, salt, pepper and cayenne pepper for a spicier version.

I've made this recipe from Alton Brown. It's very good.