ribs-help me!

[shagnasty]

hello everyone! this is my first post and the age old question about tender ribs. I just got my texas rub seasoning and I am looking forward to great ribs. My question is... I have a brinkman smoking pit professional you know the one from the big hardware store. Its the right size for my family and has the side mounted fire box. I need a good recipe or method to produce tender fully cooked ribs. I prefer hickory over mesquite ( sorry my western neighbors) but I live in the south. Any help would be appreciated.

[texasbill]

Shangnasty:
Welsome to the forum. If you signed up for the Texas BBQ Rub newsletter, our last issue was all about ribs. It was sent out to our subscribers around Aug 5. If you did not get the newsletter send me an email at bill@texasbbqrub.com and I would be happy to send you the newsletter. Also, if you signed up for the newsletter, you should have received by return email the "Tried and True Recipes". These are my personal recipes and they include the recipes I use for brisket, ribs, chicken, chili, and my own BBQ sauce.

Lets talk ribs. Since you have received Texas BBQ Rub you are off to a great advantage on cooking tender great tasting ribs. Follow the directions on the Simple 1-2-3 method and put your ribs on the smoker, bone side down. Cook at 200-225 degrees for up to 8 hours. The ribs just get more tender the longer they are on your pit. If you don't have that much time you can actually wrap the ribs after a couple of hours on the pit in aluminum foil and put on the pit for about 2 hours then my suggestion will be to take them out of the foil and put them back on the pit for about 30minutes to 1 hour. The foil wrapping is not something I do but it will speed up the tenderization process of the ribs. Personally, I like to cook my ribs slow and long at low temp to achieve the tender fall of the bone variety of ribs.

Let us hear from you, hope this helps out.

Bill-Texas BBQ Rub