The Ultimate Barbecued Ribs

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He definately has the cooking time off. I smoke for a hour and cookcovefred in apple juice for 2 & 1/2 to 3 hours at 240. I like falling off the bone and moist. I usually finish on grill and burn in sauce. His sauce is very good even thou a bit sweet.

These guys should really proof their recipes.

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For years, I've been complaining that there are no good rib joints where I live (Northern NJ, but now it doesn't matter--I can make amazing ribs at home. This was my first attempt at ribs, so I followed the recipe as is. I wouldn't change a thing. Cook time worked perfectly (the meat fell right off the bone, and the sauce was outstanding (yes, it was on the sweet side, but I like it that way. My husband, who never eats ribs, helped me polish off an entire slab, and then proclaimed them to be, "the best ribs he's ever had." Definitely a keeper!

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These are the absolute best ribs ever! Melt off the bone and the barbecue
sauce - excellent. I didn't use the peach preserves because I didn't have
them, but it made no difference in the cooking - OUTSTANDING RIBS. My
husband came down the stairs & said "I hope it tastes as good as it smells" and
it absolutely did. You won't regret this recipe. Thanks Tyler.

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This BBQ sauce is perfect with the peach preserves--don't skip it! It was not too sweet. We like spice, so we added some cayenne, and also rubbed some cayenne on the naked ribs before putting them in the oven. I agree that 2 hr oven time was not enough. We like a very tender pork rib! For cooking technique, we preferred David Lieberman's way: rub bbq sauce on the ribs, put them into a 350' oven COVERED first for 60-90min, and then finish them on the grill or broiler--This technique takes less time overall, and is really delicious. But we love Tyler's BBQ sauce, and for that, we give this recipe 5 stars!

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Tender ribs, lots of flavor! Great recipe, but I did cut down on the sweetness level a little. No peach preserves so I used 1 1/2 nectarines, chopped with a little sugar.
Extra onion and some cayenne, and this sauce really rocks! Instead of fishing out the larger chunks of the sauce, I used an immersable blender and whew!!!It's fantastic! Thanks Tyler for another great recipe.

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I tried this recipe for my daughter-in-law college graduation party and it was a hit. Everyone loved it. This is a keeper! Thanks Tyler

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In Tyler's defense, the instructions are to cook for 1.5 hours and then baste the ribs letting them cook for an additional 30 minutes, "Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes." This brings it to 2 full hours then he also states to take them out when they are done. simply check them for doneness and you should be okay. You also have to stick these under the broiler for a bit so they should be completely done. Great recipe Tyler. Love your stuff.

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Okay Tyler....What's up with this 250 degrees for 1.5 hours? I should have known better because this was the second second try with this recipe. If we look at every slow cooked barbecue recipe, they are cooking these ribs for waaayyy longer. The sauce in this recipe completely blows other sauces away, but I suggest you triple, YES TRIPLE, the slow roast time and possibly even raise the temp to 275*. These ribs rock when cooked through but the time needs a major adjustment. Thank goodness pork baby backs are so forgiving. Final story, 250* for 4 hours, including the sauce applications. Otherwise, delicious when finally done!

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Hey Tyler,
This is another great "Ultimate" recipe and one that I will use over and over. The ribs were tender and delicious. Thanks for the great recipes!
Carol

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I cooked these on 275 for 21/2 hours--the last half hour of which, I basted them three times. I broiled them as the recipe said. The cooking method worked great. They were tender and moist. Personally, I didn't think the sauce was that great, so I will probably use a different recipe for the sauce or just use a bottled sauce next time. Every time I cook ribs on the grill, I burn them, so this method of cooking them is definitely a keeper.