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T-Bones Favorite Fall Off The Bone Ribs

There are thousands of ways to make good ribs. Two key parts to the way I make them are the overnight marinating in rib rub and cooking low and slow.  You'll find these are more tender and fall off the bone than what you get at BBQ restaurants which are usually tough and chewy.   


  • First, get yourself some baby back ribs. I prefer baby back over spare and beef because they are less fatty. If you’re only serving a few people, go to Whole Foods. For a big crowd, you can get bulk packages at Sam’s Club or Costco. The price swings are incredible based on holidays, football, etc.

  • Lay out a big sheet of tin foil or butcher paper. You’ll be wrapping the ribs up for marinating.

  • Unpack the ribs and rinse them. Pat dry with a paper towel.

  • Some people pull of the silver skin on the backside of the ribs. I usually leave it on because I cook the ribs a lot longer than most. it’s hard to do and with the slow cook, it eventually disintegrates.

  • Lightly Coat the ribs with a little EVOO or yellow mustard. It helps rub bind to the ribs.

  • Coat the ribs front and back with a rib rub. (See the rub section). I apply a couple of layers of different rubs.

  • Option to sprinkle a little Worcestershire sauce on the topside.

  • Wrap the ribs tightly in the paper, foil or both. Wrap it a least a couple of times.

  • Place in refrigerator for about 12 hours.

Ready for grilling:

Regardless of the grill type, you will use indirect heat at about 225° - 245° for about 4 hours.

  • Gas grill – it can be done, it just not to exciting and unless you have direct gas, it will burn up a lot of propane.

  • Weber Kettle – fire up your charcoal. Take three sheets of aluminum foil and create a foil plate over the charcoal for an indirect cook.

  • Big Green Egg. If you use a Big Green Egg Place Setter, it doesn’t cook as hot. You might want to go to a high heat.

  • Traeger – I run the Super Smoke at 225° for 1-2 hours. Then crank it up to 275° for the last half.

Rib mopping sauce:

During the second half of the cooking time, mop the ribs a couple of times:


1. ½ cup brown sugar, a little apple cider vinegar and a little honey.

2. Brush a thin layer on the topside of the ribs.



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