I'd suggest Baby Backs. More Meat, easier to handle!
I'd cook them the reverse way you suggest.
First I'd rub them with a dry rub, wrap them tightly in Foil and put in fridge overnite.
Before lighting the grill, I'd make wood packets,(See Below) and place them on a grate above the heat source in the grill. Cook low, slow and covered about 1 hour while the smoke penetrates. Take them off the grill, wrap tightly in Foil and put them in the oven at 225 degrees for about 2-3 more hours. Unwrap and serve. SAUCE NOT REQUIRED!
If you want sauce, serve it on the side. Good smoked ribs don't need no stinkin' sauce! WOOD CHIP PACKETS FOR SMOKING MEATS
- Soak wood chips for about a 1/2 hour.
- Take a wide width, heavy duty aluminum foil and tear off as many sheets as needed for each sheet to hold a large handful of chips.
- Usually make 3-4 packets for 1 smoking.
- Double over the foil sheet, place the chips at one end and roll them up, closing one end of the packet and leaving the other end slightly open for the smoke to escape.
- Place the packets on the bottom grate just above the burner.
- Close the lid if you have one and let them smoke away.
- Cleanup is easy. Just remove the packets after they've stopped smoldering and are completely cool and throw away.
post edited by Foodbme - 2012/05/23 06:21:39