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<blockquote data-quote="Lostlunker" data-source="post: 30183" data-attributes="member: 670"><p>Some great advice and tips on here, also don't forget to pull the silver skin/membrane off the back of the rack. One way I like to cook them is bake them covered with foil in your favorite rub on a rack with some apple juice in the bottom of the pan. If you have happen to have some onions,carrots, or peppers&nbsp; cut them and throw em on top just for some added flavor. I bake them for 4 hours on 220 degrees and before they are done baking I fire up the charcoal grill with some applewood chips and get the coals nice and hot. Throw the ribs on the grill&nbsp; meat side down but you have to keep an eye on em them. I throw em on the hot grill to get a nice crust but watch them closely so they don't burn. Flip em over and sauce em, let em stay on the grill for another minute or so covered to get the sauce hot and pull em off. Be careful pulling them off though because they will be so tender they will want to fall apart.</p></blockquote><p></p>

[QUOTE="Lostlunker, post: 30183, member: 670"] Some great advice and tips on here, also don't forget to pull the silver skin/membrane off the back of the rack. One way I like to cook them is bake them covered with foil in your favorite rub on a rack with some apple juice in the bottom of the pan. If you have happen to have some onions,carrots, or peppers cut them and throw em on top just for some added flavor. I bake them for 4 hours on 220 degrees and before they are done baking I fire up the charcoal grill with some applewood chips and get the coals nice and hot. Throw the ribs on the grill meat side down but you have to keep an eye on em them. I throw em on the hot grill to get a nice crust but watch them closely so they don't burn. Flip em over and sauce em, let em stay on the grill for another minute or so covered to get the sauce hot and pull em off. Be careful pulling them off though because they will be so tender they will want to fall apart. [/QUOTE]

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