Comments on: Perfect BBQ Tips: How To Smoke Pork Ribs

By: Jim C

Jim C — Sat, 06 Mar 2010 04:57:44 +0000

Love what are throwin’ down. I can’t wait to smoke some ribs myself. Thank you for sharing the magic.

By: Mel

Mel — Fri, 05 Mar 2010 15:48:33 +0000

Nice article, I have been working on my BBQ techniques for about a year after deciding that there are not enough good rib restrarunts around me. You gave some good tips. But I would add the link below. Shows people how to trim the ribs to St. Lous style.

http://www.youtube.com/watch?v=VYMNLMQmM4s

By: Bill

Bill — Thu, 28 Jan 2010 21:29:33 +0000

I have been doing ribs wrong for a long time. I’m from NY and my friends say my ribs are great but having read your article alone has shown me several things I have been doing wrong all these years. First off… I only just got a smoker for Christmas this year. I am going to take your techniques to the street here in the Bronx and will be smoking my first ribs for my Superbowl party next week. I’ll have a quick and dirty article on my first try at http://www.bronxgarden.com and I’ll be sure to throw your link on there. Thanks again for taking the time to educated us.

Bill

By: Grady Morgan

Grady Morgan — Wed, 25 Nov 2009 04:54:08 +0000

I used the Kansas City rub reciepe. I cut the slab into and put the two halves in a large plastic bag with the rub. I turned the bag over and over making sure the two pieces were completely covered with the rub and put the bag of ribs in the refridge for 24 hours. The rub turned to syrup and covered the ribs completely. The next day after my fire was going I put tne ribs on the grill in my smoker and cooked them at 200 to 240 degrees for 5 1/2 hours. BEST RIBS I EVER TASTED.

By: David

David — Mon, 16 Nov 2009 05:32:56 +0000

Oh and it was worth it even though it only got up to 0 ferinheight today, Alaska.