I don't smoke my ribs, just because it's too much effort. I put a dry rub on them first. Then wrap them in foil. Get my grill up to 275 degrees. Put the ribs on with the meat part of the rib on the bottom. Leave it on for a few hours depending on how big the rack is. When you can pull one of the bones out of the rack, open the foil and put BBQ sauce all over it. Let the sauce cook into the meat for a couple minutes, then flip and repeat for the other side. Then take it off and let it sit for a little while. Done.
Have any of you tried Ribs done via the Sous Vide process. I had a body that did them for 72 hours this way and they were freaking great.
Dude, that's gotta be against the law!
And i am trying to get the hicks to contribute, not send them away jeering!
Ninja ribs are too stringy and tough to be sure, I go with the St. Louis every time. Love a good dry-rub, no sauce just ribs...heaven.