NFT: BBI Grilling Brethern. Lend me your ear!

don't slather them with sauce until the last 30 minutes.

200-225 for ~6 hrs. Use just one burner on the Weber for this and (optionally) add some wood chips (place in aluminum over burner) for more flavor.

I'd also recommend using a dry rub even if you wish to lather with BBQ sauce.

Don't add the BBQ sauce until the end (last 20-30 min). If you want them to "fall-off-the-bones", then I'd recommend the 3-2-1 method. 3 hours with ribs fully exposed, then wrap them in foil for 2 hours, and then unwrap for the last hour.

preferably St Louis style.

1 tsp sea salt
1 tsp ground black pepper
1 1/2 tsp garlic powder
2 tsp paprika
1 tsp onion powder
1/2 tsp dried rosemary
1/2 tsp cayenne pepper
3 tbsp olive oil
1/2 tsp Dijon mustard
1/3 cup red wine vinegar

12-24 hours in the bag

Low and slow on the grill.

it is an art and wont take you through it all now.

My only suggestion to you (based upon your initial post) is to NOT load these things with BBQ sauce from the beginning. Season them with whatever you like and let the smoke do the work for the first 4 hours without sauce.

Then, add sauce if you want towards the end..

In comment 14491005 EricJ said:

Quote:

it is an art and wont take you through it all now. My only suggestion to you (based upon your initial post) is to NOT load these things with BBQ sauce from the beginning. Season them with whatever you like and let the smoke do the work for the first 4 hours without sauce. Then, add sauce if you want towards the end..

He's not smoking them (for shame).

Superspy, season with rub. I prefer pork ribs to beef ribs. Still do the low temp, 225 is right. I foil for the last couple of hours, you can sauce it and put it in the oven at 250 for the last hour and a half or so. You could even go as high as 275 and you'll be fine. That will cut your cooking time down a little bit. If it's St Louis style, figure an hour longer than baby backs.

Sauce right before you foil. Using the method above, 4-5 hours total cook time for baby backs, 5.5-6.5 hours for St Louis style.

And you want bite-through tenderness, not "fall-off-the-bone", which is an over-cooked rib. Bite through with out any real effort...that is the goal.

Enjoy.

only thing I'll add is to make sure you peel off the silver skin/membrane from the back (bone) side of the ribs.

youtube it, basically need a sharp knife and paper towels.

then dry rub (preferably overnight) I use mustard before the dry rub, but that's just a preference you don't taste any mustard - it helps the dry rub stick to the ribs, then smoke/grill/bake, then sauce, then back on cooking instrument to set the sauce.

but I've made my own 2 times and been disappointed. I use dry rub on my ribs, but since you don't want to... You can throw some wet wood chips into a disposable alum pan and make your grill a smoker. Shut off 1 or 2 sections and cook the ribs over one of those off sections on indirect heat. Keep the grill at about 225 degrees. After 2 hours, wrap the ribs in foil and let them steam. About hour 5, the ends of the bones should be exposed, unwrap and apply the sauce. A half hour indirect, then the last bit over flame. If doing baby backs, cut the time down by about an hour.

get rid of the foil and liquid.

How did it all come out, and what did you do?