I am a fan of baby back ribs....slow cooked in the oven with water, a few drops of liquid smoke, garlic, onions, celery ,carrots for a couple hours. Keep in cooking liquid over night in fridge. Let come to room temp and bbq. I know it's a slow process but it's worth it.
I like em fall of the bone myself....maybe it comes from having braces as a kid and I still have the inside permanent ones. My daughter also had braces for 5 years so I made a concious effort to make sure the ribs were always extra tender....which eventually carried over to my style of cooking ribs in the restaurant kitchen.
I do love a smoker but when without ...we make do
My feet are firmly planted in mid air
