This combination of cooking the ribs low and slow in the oven and then on the grill will make perfect Lip Smacking, Finger Licking, Fall off the Bone Ribs.
How do I like my ribs?
- I like my ribs tender enough to “Fall off the Bone” when you gently pull at the meat.
- I also like them seasoned extremely well with a dry rub.
- I love barbecue sauce, but added just before taking them off the grill. This will keep the barbecue sauce from burning.
I know I sound picky, but this makes a great rib. So, how do you get the ribs to fall apart and taste great without cooking them all day in a smoker? My husband has a large smoker which cooks everything delicious, but it can be a lot of trouble. If we are cooking just ribs, I like to season the ribs well with a barbecue rub and then cook them slowly in the oven for three and a half hours. The ribs will be so tender, and all of the fat will cook off of them. Cooking the ribs low and slow in the oven will produce a “Fall of the Bone” rib, but you still need that smokey flavor and barbecue sauce. After cooking the ribs in the oven, we toss them on the barbecue grill to get that smokey flavor we all love. The ribs are already done, so just a 3 to 5 minutes on each side will work great. Coat the ribs well with barbecue sauce while they are smoking on the grill. This combination of cooking the ribs low and slow in the oven and then on the grill will make “Perfect Rib”s.
You have to have a good dry rub. This one is full of flavor. I use it on my pork butt (pulled pork) and my ribs. It is loaded in spices and wonderful.
Dry Rub Recipe – adapted from Bobby Flay’s Rib Dry Rub recipe
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It is OK to use one of my photos but Please LINK BACK. I believe the secret to building stronger families that stick together, communicate more, and love each other is to cook together, eating around the table together, play together, vacation together, and share God’s love.