Comments on: Barbecuing Tender, Juicy Ribs https://www.outdoorcookingmagic.com/barbecuing-tender-juicy-ribs/ Tue, 01 Jul 2014 04:55:03 +0000 hourly 1 https://wordpress.org/?v=6.9 By: Scott https://www.outdoorcookingmagic.com/barbecuing-tender-juicy-ribs/#comment-18214 Fri, 24 Jan 2014 03:28:50 +0000 http://www.outdoorcookingmagic.com/barbecuing-tender-juicy-ribs/#comment-18214 In reply to Cici.

Glad they turned out so good!

]]> By: Cici https://www.outdoorcookingmagic.com/barbecuing-tender-juicy-ribs/#comment-17635 Sun, 01 Dec 2013 00:19:22 +0000 http://www.outdoorcookingmagic.com/barbecuing-tender-juicy-ribs/#comment-17635 I followed this recipe and my ribs turned out great! My first time grilling ribs! So juicy and tasty! Thanks!

]]> By: Scott https://www.outdoorcookingmagic.com/barbecuing-tender-juicy-ribs/#comment-1727 Thu, 09 Jun 2011 04:33:48 +0000 http://www.outdoorcookingmagic.com/barbecuing-tender-juicy-ribs/#comment-1727 In reply to Dave.

Dave, I am so embarrassed! I forgot I have this post on the site. I originally got it from someone else when I started the site. I hadn’t ever done ribs at that point. You are absolutely right and I don’t do ribs this way either. My way is pretty close to yours. I’ll be updating this post soon with the real way. In fact I just got done smoking about 45 lbs of ribs spread over a couple of days for a big crowd that was coming to my house. They turned out great and everyone loved them. Thanks for catching my error.

]]> By: Dave https://www.outdoorcookingmagic.com/barbecuing-tender-juicy-ribs/#comment-1651 Sat, 28 May 2011 12:38:24 +0000 http://www.outdoorcookingmagic.com/barbecuing-tender-juicy-ribs/#comment-1651 Oven, Boiling, Crockpot, Gas Grill ? ? Hardly BBQ. Smoke ribs for 3 hours @ 160 deg. then raise temp 225 deg. for 2 hours wrapped tightly in foil with apple juice or bbq sauce . after 2 hours remove from foil. and return to grill for about an hour. baste with BBQ sauce and allow the ribs to tighten. They will be fall off the bone good and moist. cook with indirect heat. smoking at 160 deg. to 180 Deg. renders the fat and sets the smoke flavor.

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