| up great ribs, first you will need to peel the papery | | | | with apple cider to keep them nice and moist. The |
| membrane off the back of the rack of ribs. It's a | | | | ribs will take about 1 1/2 to 2 hours to cook. during |
| little tricky if you're not sure what you are looking | | | | the last 1/2 hour baste the ribs heavily with your |
| for, but all over the surface of the back of the ribs | | | | favorite BBQ sauce. |
| there a this thin membrane. You can use a tine of a | | | | Once your done do a final basting. (I often see |
| fork or something similar to seperate the membrane, | | | | people start out by putting BBQ sauce on the ribs |
| and then just peel it off. | | | | before cooking, then they wonder why the ribs |
| Next thing is to rinse the ribs with cold water and dry | | | | come out burnt really fast. It's because the sugar in |
| with a paper towel. Then put the ribs in a large | | | | the BBQ burns, not the ribs) |
| baking dish. Put in enough apple cider to cover the | | | | You will know the ribs are done when the meat peels |
| ribs. Let it marinade for at least 3 hours, up to 24 | | | | back from the bone about 1/4 inch. |
| hours.setup your grill for indirect cooking (if you have | | | | You can also use wood smoke and smoke the ribs |
| charcoal then put 1 small pile of lit coals on one side | | | | while you are grilling. I always use hickory. |
| of the grill, place a 2nd pile of lit coals on the opposite | | | | The above is pretty darn basic, but should net you |
| end). If you have a 2+ burner gas grill then just light | | | | some tasty KC style ribs with a good consistancy. |
| one of the burners. The goal is to have it so the ribs | | | | Sometimes during the last 1/2 when I put BBQ sauce |
| don't cook directly over the coals (or burner) | | | | on, I then wrap the ribs in aluminum foil and let then |
| Place the ribs on the grill (not over the coals or | | | | finish in there. |
| burner) Every 1/2 hour or so spray the ribs down | | | | |