Wed Jan 30, 2008 11:26 am
I don't have a smoker, and have learned to make really good ribs on the grill using a technique I believe to be known as the texas crutch.
I wrap the ribs in an air tight aluminum foil "tent" that is folded over on the sides and top. One rack per sheet of aluminum. I put several ice cubes (3 or 4) on top of the ribs before the tent gets sealed up, so the meat ends up steaming while it cooks.
Then the rib packets go on the grill at medium, direct heat for 45 minutes to an hour with any dry seasoning you might desire. Then, they get unwrapped, and grilled (also direct, medium heat) for an extra 10 to 15 minutes, basting with sauce if that's what you desire (I especially enjoy a mix of about 1/3 cup of peach preserves with a cup of bbq).
The ribs come out moist, but still really tender.
Hope this helps. Have a great time this weekend.
Evan