I believe that's Mark's department.
- jim 12-23-2010 4:58 pm [add a comment]

Or Steve DiB if he's reading.
- jim 12-23-2010 4:58 pm [add a comment]

ok, i wait. need to know for tomorrow.
- linda 12-23-2010 5:03 pm [add a comment]

i vote salt and nothing else
- Skinny 12-23-2010 6:12 pm [add a comment]

Oh Skinny, you minimalist you.....I guess thats an approach, ,,,However I like to rub em down overnite w/dry mix..mustard, chili, garlic, onion powder, brown sugar...keep goin' yo..
Then 250 oven covered w/ tin foil with strategically placed holes..
Could start 300 for a hr..down to 200 for, like 7Hrs...? Personaly like em just falling off bone,, but thats me, you know....
Merry f_____Christmas!!!!
sdb
- Michelle S 12-24-2010 3:38 pm [add a comment]

pork ribs?
- steve 12-24-2010 3:56 pm [add a comment]

baby back or spare... ?
- bill 12-24-2010 4:10 pm [add a comment]

ribbed for her pleasure or his?
- dave 12-24-2010 4:27 pm [add a comment]

yes, pork. baby back. thanks sdb. guess i better get bizzy.
- linda 12-24-2010 5:09 pm [add a comment]

yes, pork. baby back. thanks sdb. guess i better get bizzy.
- linda 12-24-2010 5:09 pm [add a comment]

here are some rub recipes : http://bbq.about.com/od/rubrecipes/tp/aatp042607a.htm

coco powder is a good ingredient too. / sdb's cooking time looks right.

enjoy yall!
- bill 12-24-2010 5:19 pm [add a comment]

• coco...nice. never did. could really go pre columbian w/that
  - Michelle S 12-24-2010 5:34 pm [add a comment]

Thanks, all. Next time cocoa for sure. Fingers crossed they turn out!

- linda 12-24-2010 7:55 pm [add a comment]