Comments on: Old School Ribs – Excellent Read for Rib Novices Out There http://grillinfools.com/2009/03/03/old-school-ribs-excellent-read-for-rib-novices-out-there/ Step by step, picture by picture, video by video instructions on how to grill Tue, 07 Sep 2010 02:08:22 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Dan McMartin http://grillinfools.com/2009/03/03/old-school-ribs-excellent-read-for-rib-novices-out-there/comment-page-1/#comment-2477 Dan McMartin Sun, 17 Jan 2010 06:00:16 +0000 http://jason.grillinfools.com/?p=45#comment-2477 My first ribs on the grill, ever! Wow, easy and tasted great. I could of left them on maybe another half hour and they would have been perfect, but as they were the family loved them even if they were a little rare. Live and learn. I'm doing another batch for the Super Bowl! My first ribs on the grill, ever! Wow, easy and tasted great. I could of left them on maybe another half hour and they would have been perfect, but as they were the family loved them even if they were a little rare. Live and learn. I’m doing another batch for the Super Bowl!

]]> By: Billy B http://grillinfools.com/2009/03/03/old-school-ribs-excellent-read-for-rib-novices-out-there/comment-page-1/#comment-556 Billy B Mon, 14 Sep 2009 13:22:09 +0000 http://jason.grillinfools.com/?p=45#comment-556 OK, so I did my first batch of Ribs this weekend for football. I was looking all over the web for something easy for a rookie like myself and have seen the 123 Ribs and other steps. I decided to go this route and I have to say I was shocked!!! I used the rub like the website says and they turned out GREAT!!!! My dad who dips everything, even steak, in BBQ sauce ate my ribs dry!!! I appreciate all the info!!!! OK, so I did my first batch of Ribs this weekend for football. I was looking all over the web for something easy for a rookie like myself and have seen the 123 Ribs and other steps. I decided to go this route and I have to say I was shocked!!! I used the rub like the website says and they turned out GREAT!!!! My dad who dips everything, even steak, in BBQ sauce ate my ribs dry!!! I appreciate all the info!!!!

]]> By: Scott http://grillinfools.com/2009/03/03/old-school-ribs-excellent-read-for-rib-novices-out-there/comment-page-1/#comment-120 Scott Wed, 27 May 2009 19:46:23 +0000 http://jason.grillinfools.com/?p=45#comment-120 Paul, It would seem very unusual but the results are proven time and time again. I used to be a big fan of the 4 hour BBR and 5 hour spares but we keep doing them this way and they keep coming out perfect. I'm not going to mess with success. Paul,

It would seem very unusual but the results are proven time and time again. I used to be a big fan of the 4 hour BBR and 5 hour spares but we keep doing them this way and they keep coming out perfect. I’m not going to mess with success.

]]> By: Paul Levin http://grillinfools.com/2009/03/03/old-school-ribs-excellent-read-for-rib-novices-out-there/comment-page-1/#comment-119 Paul Levin Wed, 27 May 2009 19:41:41 +0000 http://jason.grillinfools.com/?p=45#comment-119 I have attended Paul Kirk's school as well as competed in many competition KCBS sanctioned events. This recipe is quite unusual in the time cooked. We cook our baby backs for a total of 4 hours or more at a temp of 225. St. Louis style we cook at 250 for 4.5 to 5.0 hours. This yields a tender and chewy rib that does not fall off the bone. We spray our ribs with apple juice during cooking and glaze them in the last hour with our secret recipe. We smoke over apple and cherry wood. We also use our proprietary rub 2 hours before cooking. I have attended Paul Kirk’s school as well as competed in many competition KCBS sanctioned events. This recipe is quite unusual in the time cooked. We cook our baby backs for a total of 4 hours or more at a temp of 225. St. Louis style we cook at 250 for 4.5 to 5.0 hours. This yields a tender and chewy rib that does not fall off the bone. We spray our ribs with apple juice during cooking and glaze them in the last hour with our secret recipe. We smoke over apple and cherry wood. We also use our proprietary rub 2 hours before cooking.

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