Published July 1, 2002.
Ribs barbecued at home can be flavorless and dry. We wanted lots of smoky flavor and moist meat.
Baby back ribs are expensive and can take several hours to prepare, and all too often the results are not worth the cost and effort. Dry, flavorless ribs are a true culinary disaster. More often than not, baby back ribs cooked at home come out tasting like dry shoe leather on a bone.
We wanted ribs that were juicy, tender, and fully seasoned, with an intense smokiness, ribs that would be well worth the time, money, and effort.
For ribs that are so good and moist they don't even need barbecue sauce, first brine in a salt, sugar, and water solution, then rub with a spice and sugar mix before barbecuing. For even more flavor, pile wood chunks on top of the coals before barbecuing. Use the "low and slow" cooking method: barbecue the ribs for 2 hours on the cool side of the grill, then add fresh briquettes to the coals and continue to cook for 1 1/2 to 2 hours longer.
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