I am only rating the rub, which I used for beef ribs. Marinated with the 2/3 cup of the rub for about 5 hours, due to time constraints, then my husband took over on the grill. Did not want to spoil with BBQ sauce as they were perfect and a hit. Had lots of the rub left over, so can't wait to use again!
msclare
Ft Lauderdale
7/23/2012
I've made this recipe for years and it is wonderful. I frequently "pre-cook" in the oven at 250 to prevent burning. I also make my own sauce.
Anonymous
Boston
6/14/2008
Used spare ribs asmeatier thanbabyback. Son & Iargued (discussed)bbq methods. He won& did not turn theribs but did looselywrap in foil for thelast hour or so.Loved the combo ofrub & sauce. Servedw/blackeyed peassalad fromepicurious & veggiemacaroni salad.Great Memorial DayBBQ!
tjander
San Francisco
5/31/2008
This is my favor rub. We use it on ribs,chicken, and most anything we throw on thegrill. Since we don't have a smoker, we usethe Baby Back ribs recipe in the same issuefor the broth, then throw the rub on just priorto the grill. Excellent.
tsheppard94
Coronado, CA
8/12/2007
This is the best recipe *ever* for ribs! My hubby and I make these every chance we get during the spring and summer. They are always moist, juicy and flavorful, and using KC Masterpiece barbeque sauce with it as suggested in this recipe is like frosting on a cake. It is to die for! As a matter of fact, we're having some today. My mom, brother and sister-in-law like these without any barbeque sauce, and hubby makes his own homemade sauce. Anyway you choose, these ribs are out of this world good!! I put the rub on the ribs when I buy them, then freeze until we are ready to use them. We prefer a St. Louis cut sparerib, but I buy whatever is on sale at the grocery store.
abbynormal4now
Cape Girardeau, MO
7/4/2006
This is not a review, but a question, so please note that the fork-rating is just here out of necessity.For a big-city dweller who wishes to make these at home (with her own rhubarb-based bbq sauce, perhaps) without a smoker, I am wondering if there is someone who has any really good advice. I read some of the comments regarding the merits of slow cooking and know that the results would not be as stunning as the pork would be grilled outdoors or smoked. Still, this seems to be the most appealing recipe since dry rub and glaze are both included. Thanks.
Anonymous
D.C.
5/30/2006
Great recipe. We spiced it up with some smoked habanero in the rub. We also had a pan with orange juice, beer, apples, and onions under the ribs in the smoker - and smoked the ribs for most of the day. Excellent and low effort!
sfike
Atlanta
9/15/2005
The 1/2 cup of Paprika is a misprint. It was even to mild for my wife, and she doesn't like her ribs very spicey. I added 1/2 teaspoon of cumin and ground ginger. That gave it some Life.
khrisdd
Buckeye
5/30/2005
These ribs were absolutely delicious--tasty,tender & juicy. We used 2 methods to cook:1)in smoker W/water pan beneath--slow cooking W/soaked hickory chips in foil pkts W/holes upon hot charcoal--good but took 5 hrs. 2)prepared on gas grill,turned on, turn 1 burner off--indirect heat,soaked hickry chips in foil trough--good.HINT;after cooked, wrap ribs in foil,put W/in paper bag & let sit for 1 hr before eating---great.
Anonymous
South Euclid, Ohio
7/23/2004
The dry rub is awesome. The ribs are so tender that they melt in your mouth. Delicious.
Anonymous
Detroit, MI
5/22/2004
I have made this recipe dozens of times since it first appeared and everyone raves about them. One guest said she did not eat ribs and so I served her chicken as a substitute, but when she tried her husband's ribs, she ate half a rack. I cook using a gas grill at the lowest temperature and it takes about 1-1 1/2 hours. If you do not turn frequently, they can get charred on the outside.
Dean
Savannah, GA
11/12/2003
Good basic KC rib recipe. For you Weber grillers having a tough time getting the ribs all on the grill: roll the ribs loosely (the meat should to be touching together) and place a wooden skewer through it. You will have an easier time. AS an earlier reviewer recommended, remove the membrane from the rib side.
Anonymous
BC, MI
5/21/2003
This was a very good recipe, but I now make it with a 2 lb. flank steak thatI put the dry rub on and leave it on over night, then I grill it on a grill pan on top of my stove about 6-8 minutes per side and than I let it sit for about 5 minutes, I do not use barbecue sauce just the dry rub... than slice it thin, it is one of our favorites
Anonymous
1/23/2003
I combined this recipe with the one titled "Barbecued Spareribs" and I made my own barbecue sauce to baste it with at the end of the cooking. I used molasses, lemon juice, dijon mustard, black pepper, cayenne pepper, a can of tomato paste and garlic in the barbecue sauce, just mixed and kept tasting for the right consistency and flavor. The ribs were to-die-for! Raves all around. Slow roasting is key - I raised the grill up high above the coals (with bricks) so the ribs' outside don't burn. Yummiliscious!
angela
Queens, NY
6/6/2002
I tried this recipe using a gas grill as that's all I have-one burner on and one off and my temp gauge is accurate. I was surprised with the length of time required but planned dinner accordingly. My ribs were turning black after 1 1/2 hrs and I ended up cooking them 2 1/2 hrs by which time they were pretty charred. They had a great smoky flavour but I wonder if someone can enlighten me??? I used side ribs which weren't overly meaty. Is it the sugar in the rub? Is it just the cooking time for a smoker and a barbecue are quite different?
Anonymous
Toronto, ON
5/26/2002
