buy a rib rack and stack them. stands them up on ends. slow indirect heat will make them fall off the bone.

First you need to use a good rib rub and then wrap them in foil. Allow to sit for a minimum of 4 hours (in the fridge). Cook them on the grill, still wrapped in foil, meat side down, for 35 min, turn and cook on bone side for 15 min. Now remove the foil and add bbq sauce, cooking, turning, and saucing until the outside is nice and brown. If you have started with good baby back ribs, you will have tender, wonderful ribs. The cooking time in the foil allows them to steam in the juices created by the rub marinade. This tenderizes the ribs. Let me know how things turn out.

Dont know much about US cooking but slow cooking should be better so that flavours are enhanced

Trim membrtane from ribs. Put on a rub, and let it set fro a couple of hours, keep cold, until 1/2 hour before grilling. Mix in some soaked wood with the charcoal to create more smoke. Place a drip pan, in center of coals. Put 50 coals in center of grill and burn for 30 minutes. Then put 25 coals on each side and put drip pan in middle of grill basin. Place the ribs on the grill meat down, but don't put them directly over high heat. They're supposed to cook slowly for a couple of hours from the smoke and heat inside the grill. Turn them often as they cook. Note that the ribs will take about 2 to 2 1/2 hours to cook. Start brushing on extra sauce about 30 minutes before they're done if.

I first boil the ribs for about 15 or 20 minutes.Then i put on grill mates pork rub. After i let the gas grill warm up to about 300 degrees and place the ribs on the grill.Then i place the bone side down on the grill,until the last 7-10 minutes and then i place the meat side down.Also, i don't place any sauce until the last 15 minutes of cooking.

Barbecue Industry News Tuesday - June 24, 2009 On Saturday June 20th, at the Central Market BBQ Cook-Off in Shoreline, WA, a significant milestone was achieved for the outdoor gas grill, the 'FlavorDome Grill Smoker', the 'Rib-O-Lator', and those who love to backyard barbecue. For the first time ever in team competetion, the 'FlavorDome Grill Smoker' www.flavordome.com was matched up with the 'Rib-O-Lator' www.ribolator.com on a gas grill, taking 1st Place in the rib category at the BBQ Event. This was the first major WIN for both the 'Rib-O-Lator' and 'FlavorDome Grill Smoker'. Of the over 40 teams registered in the RIB category - the winner was Bob Garnache, who smoked his way to the 1st Place Championship for RIBS using the 'FlavorDome Grill Smoker' and his patented 'Rib-O-Lator' on a standard outdoor "gas" grill. Beating out all the other teams who used the traditional style of barbecues and smokers. The judges were very impressed with the flavor of the ribs. The superb balance of smoke flavor, seasoning and sauce, and the nice penetration of smoke in the meat. The ribs were juicy and tender with a firm texture and deep rich color, making for an excellent presentation. The judges were absolutely amazed to learn the ribs had been prepared using a 'gas grill'. Whereby, the 'FlavorDome Grill Smoker' has won numerous awards in the 'patio class competetion for gas grills', this is the first major event the 'FlavorDome Grill Smoker' was paired up with the 'Rib-O-Lator', which captured a Big WIN for both. Taking 1st Place in 'head-to-head' team competetion against traditional barbecues and smokers. This 'WIN' signals a major break through in team BBQ competetion events for the gas grill. And, a BIG WIN for those who own and use a gas grill as their primary source for outdoor grilling, barbecuing and smoking. Be sure to check out the 'Rib-O-Lator' at: www.ribolator.com You'll, undoubtedly, want to get one to use on your gas grill. It is a 'Winner'! And, for smoke on your gas grill, you'll want to see and learn more about the 'FlavorDome Grill Smoker' at: www.flavordome.com Good smoke makes for great barbecue. This is certain, the gas grill when fitted with the 'FlavorDome Grill Smoker' and the 'Rib-O-Lator' make up an award winning championship team. A team you can own, call your own and use anytime at home for mouthwatering barbecue. Roger Scott BBQ News Group --- end ---

1. Make or buy a smoker. You can use a regular grill just make sure that your coals and wood chips are on one side of the grill, and your ribs are on the rack on the opposite side of the grill, and you never let the temperature of the grill get above 225. 2. remove the transluscent membrane from the back of the ribs. 3. apply rib rub to both bone and meat side of the ribs, wrap in plastic wrap over night. 4. place ribs bone side down, or on their side in those rib rack things you can get. I just put them bone down and it seems to work for me. 5. Add wood chips to the charcoal so that they smolder and smoke for 30 min to a hour. 6. Add just enough coals to keep the temperature between at 225. (I slow cook my ribs in the smoker for about 5 hours at 185-190) 7. If you want to, 'mop' them with a seasoned vinegar and water mixture every hour or so. 8. You'll know their done when the meat has shrunk from the ends of the bones by say .5 to 1 inch, and the rack can be torn in half relatively easily. When you eat them you ought to be able to strip the meat off the bone with your teeth with relatively little effort. 9. If anyone tells you to boil your ribs DON'T DO IT. You lose a ton of flavor in the boiling process. My method takes longer, but they'll still be very tender and they'll actually still taste like pork.