Okay, I rubbed my 4 racks of st Louis ribs with a version of Bittman's rub (salt, sugar, cumin, paprika and chile powder) and then the next day put them on foil lined cookie sheets, into the oven at 180 degrees for 9 hours! sauced them a little (with bone suckin sauce) at the end and jacked up the temp to get a glaze.
They were AMAZING-- moist, incredibly flavorful-- tender but not mushy. The best ribs I have ever had.
More from Chowhound
Recipe Round-Ups
13 Awesome Asparagus Recipes to Celebrate This Spring
by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...
Recipe Round-Ups
Celebrate Spring with These Harvest Salad Recipes
by Miki Kawasaki | Summer may seem like prime time for salads, but fresh spring produce also shines in simple preparations...
Guides
The Ultimate Guide to Picnicking
by Chowhound Editors | The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating, and our...
Recipe Round-Ups
Celebrate Spring with These Seasonal Cocktails
by Brittany Loggins | There’s no better way to shed your winter layers and ease into spring than with a delicious cocktail...
Trending Discussions
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
