I think I cook good ribs so I wanted to show yall what they look like before hand.




It's not rocket science when you start with really good meat. Those are baby backs that are approx 2.25 lbs per rack. The meat on them is beautiful. My take on ribs is that for them to be great, they have to be quality baby backs. That's what really irks me about a bunch of BBQ joints. Claiming they have great ribs and then they are spare or st. louis style (el cheapo with tons of gristle and connective tissue). I've had good spare ribs, I just can't call them great. It's like sirloin to a ribeye/filet imo.

My rub I put on them only consist of 4 ingredients. If yall remember my prime rib thread, my philosophy should sound familiar. When you buy good meat, I let the flavor of the meat do its job and don't over-due it with a bunch of fancy ingredients.

When you start with good meat and a few core ingredients, imo cooking is easy. All i do is cover in rub, smoke, and then finish on the grill with either dry seasoning or sauce depending if I'm going wet or dry. Easy easy easy.

What are some of yalls rib protocols?