Thoroughly clean the slab of ... Cut off the rib tips (ie, St. Louis Style). ... is long enough for slab to fit, or curl ... the flavor. Pat dry slab with paper towels and ... to the taste. Enjoy.
Bring vinegar, brown sugar, salt, ... in brine. Refrigerate for 3 hours (no longer). Melt ... water, and blot dry with paper towels. Cut a ... Time: 3 hours
The simpler the better... no ... 450°F. Baste cold ribs with butter, pepper and coat ... heat to 200°F for 8 hours. Remove, sprinkle with ... side to taste. Enjoy!