Do a Dry Rub First

The debate on ribs has ended in my home. After years of toil I have finally capitulated and agreed to make ribs the fool proof way every time. Consequently the neighbors, the kids, and family from out of town all place special requests for ribs.

To begin pre-heat your oven or BBQ to around 200° degrees Fahrenheit. If the heat reaches much above 250 ° degrees you run the considerable risk of your ribs drying out.

Next rub the ribs with your favorite dry rub and place them bone side up in a roasting pan. I have found that jarred dry rubs are well balanced with sweet and spice and make for a good tasting rib. If you have a particular preference mix up a batch of your own personal seasonings and store it in an air tight container with the rest of your spices. You will then always have your favorite rub on hand.

Allow the ribs to bake for 8 to 12 hours. The longer the ribs slow cook the better the final product tastes.

You can cut this time in half if need be and still have a great rib. Just try it out and see what works best for you and your family. Our house hold is usually up early and we easily have plenty of time to put the ribs in and have them ready for supper.

When the ribs are done separate them and roll them in your favorite BBQ sauce. This allows you to customize the ribs to the tastes in your family and quests. I always seem to end up with three batches of ribs, the spicy zip things up batch, the sweet and savory mellow batch, and the plain old don't mess with perfection just leave my ribs dry batch.

Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

---

The Almighty Beer-Can Chicken

A popular method of cooking chicken in recent years both... Read More

How to Cook a Lobster

French chefs plunge them into boiling water; English ones, in... Read More

Buying, Storing, and Preparing Apricots

When buying apricots, always look for those that are firm,... Read More

Alone In the Kitchen: Stirring Up Mindfulness

Put on your apron! It's time to stir up a... Read More

How to Bake: Bread on the Grill

One of the slickest tricks we know is baking bread... Read More

Baking Bread and Your Freezer

There's a lot of bread in our freezer. In our... Read More

10 Deadly Bacteria That Can Get In Your Food (And How To Stop Them From Getting There)

Thousands of types of bacteria are naturally present in our... Read More

Weber Grills Reviewed: Quality that Lasts

Barbecuing has long been a favorite pastime for many and... Read More

Why do We Need to Knead?

Bread dough needs to be elastic in order to capture... Read More

Picnic Checklist

In the previous article, we suggested that you start a... Read More

Cooking Filet Mignon

Filet mignon is French, of course, with filet meaning "thick... Read More

Better Baking Technique: Is it Done Yet?

Are my breads, cookies, or cakes baked and ready to... Read More

Bacteria and Food-borne Diseases

Types of BacteriaBacteria are all around us, in the air,... Read More

The Best-Kept Secrets of Beef Revealed! Get Ready to Become the Meat Expert in Your Family!

Do you helplessly stand at the meat counter looking from... Read More

Secret of Light and Fluffy Biscuits and Pancakes

Would you like to lose some weight -- in your... Read More

10 Mind-Easing Ways To Make Sure Your Childs Bag Lunch Is Safe

Perishable food must be kept cold while commuting via bus,... Read More

Barbecue Success With The Rule Of Thirds

Ever been to a barbecue party where the 'chef' placed... Read More

How to Choose the Right Smoke for the Right BBQ Dish

BBQ smoke is one of the easiest ways to add... Read More

Season Your Pans for Non Stick Cooking

Nothing is more frustrating than trying to cook a delicious... Read More

Whats a Pan Dowdy?

Cobblers and dowdies, crisps and crumbles, buckles and betties-what are... Read More

Ten Steps to Perfect Pasta

I'm amazed at how often I get e-mail from a... Read More

The Perfect Scone: Keys to Make Your Scone Just Right

Ah, there's nothing like a tender, steaming scone in the... Read More

Keeping and Wasps and Flies Away from your Barbecue

It is one of life's oddities that we take a... Read More

How to Make Homemade Ice Cream (Without an Ice Cream Maker!)

COLFAX, WISCONSIN - June is Dairy Month and what better... Read More

Make It With Mint

It wouldn't be summer without fresh mint in pots on... Read More

Kitchen Canister Sets - How to Beautify Your Kitchen

Kitchen canister sets are a great way to accent your... Read More

How to Peel Almost Anything

The great English cook Prue Leith once famously remarked "life's... Read More

Cake Baking Tip Guide

Successful cake decorating is all about preparation. Baking and preparing... Read More

ServSafe Food Program in Montana a Success

Montana has a great program for restaurant employees. Each preparer... Read More

What is a Serving Size?

Have you ever wondered how much a serving really is.... Read More

Kid Birthday Cake Idea Collection - Cake Decorating Without Fear

Our kid birthday cake idea collection makes cake decorating fun... Read More

A Cookie Assembly Line: Efficient Cookie Baking for Busy Cooks

As a busy working mother, I'm short on time, especially... Read More

Preparing Lobster Tails

Lobster, once the food of poor farmers, is now considered... Read More