In a condo i didn't typically have access to a bbq, but the broiler does the job for the extra char/caramelization.

Dry rub overnight (I like dry baby backs, so I use a bit of salt with the sugar and paprika and all), slow cook first with a Texas crutch, then just slow cook (around 3 hrs of slow cook total, then brush with homemade boozy BBQ sauce and broil for 4 minutes. Here is a bit I wrote about learning to cook delicious baby back ribs, along with the best link I found for BBQ advice:

Then I learned how to make slow-roasted barbecue ribs. The reason my refrigerator still smells like a hangover is that, after I did the dry rub portion of the process, Jack Daniels figured prominently in the recipe I put together. It was more challenging than I expected to put together a ribs recipe because barbecue is more regionally variable in the United Stats than I had had any idea. According to Amazing Ribs, one of the most useful sites of the many I referenced, there are twelve distinct styles of barbecue saucing and spicing.

I decided I wanted to use honey as part of my recipe. Some years ago, I used to take honey in my morning iced latte, and I bought some really delicious raw gourmet honey. I eventually cut it out, because I was trying to lower my calorie and sugar intake, but I still had most of a container sitting in the fridge. The honey still smelled as delicious as the day I bought it and it looked the same. So I asked the internet how long does honey keep before it goes bad.

Barroom trivia question: What is the only food which never ever goes bad? Answer: You guessed correctly, if you assumed from context (or already knew) that the answer is honey. People have been able to enjoy eating (and successfully digesting) honey from 5,000-year-old pyramids.

congratzz on the green and no ! :evil-laug slow cooking is the best eating get any store bought sauce throw in some red pepper flakes and some minced garlic and bam

bookmarked, i use a dry rub, and add kool aid too it:upsidedow

wtf are you cooking? :1orglaugh

now im hungry...

koolaid is awesome in a dry rub trust me cherry is best

I don't own a smoker, been using a slow cooker (crock pot) for years. Basically throw them in the slow cooker for 6 hours with some bbq sauce, then char them on the bbq (propane) for 10 minutes while basting with more sauce. Not fancy but the end result is great every time :thumbsup

I do make my own bbq sauce though, I like it better than the store bought stuff.

Oh damn!!

I gonna try this :thumbsup

I've been boiling the ribs for years. My whole family asks me for the recipe and they do it all the time now.

Good tips :winkwink:

boiling ribs is crime :mad:

Thanks for all the help, everyone, this was a really useful thread. And another chance to make Paul look silly, which is always good. :)

Not if they dont taste good :1orglaugh