I got 3-4 slabs of pork ribs. Ive never cooked them before. What is the EASIEST way to make something tasty for Memorial Day. I dont have a smoker, just a Weber propane and an oven. TIA

I also have a crock pot

we just did some last weekend. about 4.8 lbs pork. dry rub, wrap in foil, let sit in fridge overnight. then we put it in the oven for 3 hours at 275. finished on the grill (charcoal) 5-7 min. they were great! the rub was salt, pepper, onion pwdr, garlic pwdr, chili pwdr and paprika.

they would have been pretty good straight out of the oven, though!

Great. Thanks!

I like to brine my ribs when doing them on the gas grill.

Do you have a smoker box? I have had pretty good success with low and slow on my gas grill (broil king sovereign). I can keep it consistently 275 for about 3.5 - 4 hours using indirect heat. Couple that with some hickory in my smoker box and they turn out pretty damn good for backyard BBQ with no pit.

[This message has been edited by NColoradoAG (edited 5/17/2012 5:06p).]

I've done them before on a gas grill and they turned out pretty good. Use Alton Brown's 8:3:1:1 rub, grill 20-25 minutes on each side, wrap in foil, and place in a 250 degree oven for 2.5 hours. Remove ribs from oven, open foil, sauce, and place under the broiler for a couple of minutes.

Yankee.

Rub
Wrap in foil
Oven at 250 for three hours
Remove from foil
Mop with sauce
Place uncovered in oven..broil for 5 minutes (gives sear on outside)
Eat

I would do oven too, but I HATE propane.

Did them in the oven last night. They dominated. Now i get to make about 4x the amount for memorial day.

I preferred both spare and baby back to the beef though.

Update: Threw a light sauce on the beef ribs and then tossed them on the grill with a little honey and they are now equaly as tasty. Bot keepers, especially at 1.69 and 2.29 a lb

splash them down with worcestershire and liquid smoke and then rub them with the dry rub of your choice. Let sit overnight and then grill at 300 - 350, membrane side down, for 20 mins, then flip for 20 mins. Wrap them in foil and place them meat side down at 300 for another 40 minutes.

Pull them off, let them proof in the foil for another 15 mins or so. Pull them out, slice and pig out.

Yuma,

I'm surprised you don't place the ribs in meat side up.

For 20+ years I grew up with ribs solely on the grill....often black and burned. I would hear Yankees talk about cooking ribs in the oven, and I thought, "Never!"

Well, I tried it a couple of years ago and now I don't know if I will ever go back to the grill. Yes, you should grill for a couple of minutes but they are so tender in the oven at low temp.

quote:

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Well, I tried it a couple of years ago and now I don't know if I will ever go back to the grill. Yes, you should grill for a couple of minutes but they are so tender in the oven at low temp.

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Get a good smoker and you'll never go back to the oven.

Liquid Smoke?? WTF?

Liquid smoke is awesome for us lousy cooks.

Pit them meat side down and they kinda sizzle in the fat and juice. Don't overcook and they fall off the bone.

Cinnamon - Brown Sugar with Cayenne and Kosher Salt dry rub finished with a homemade BBQ sauce.