Wash ribs very well, BOTH sides. Pat dry with a quality paper towel. Cut slab(s) into 5 and 6 bone pieces.

Rub some olive oil on both sides lightly (Bertolli). Sprinkle lemon pepper (Tones Lemon Pepper) all over (or other type rubs, see recipe below).

Cover with Saran brand wrap, folded to the back side of the ribs. Leave the fold UP. Cover with Reynolds aluminum foil, folded to the back of the ribs. Leave the fold UP.

Pre-heat oven to 350 degrees F. Use center shelf.

Place ribs on a cookie sheet. Cook for two (2) hours. Turn OFF heat. Leave ribs in oven for an additional 30 minutes.

Remove cookie sheet/ribs. Pull foil back, making a boat around the ribs (Holds the juice in). Slip Saran wrap out from under ribs, leaving the juice in the foil.

Twist and pull bones out of rib meat. (DO NOT try to use a fork or tongs, as meat will fall apart.) Carefully cut meat up and place in a bowl with juice.

Serve with your BBQ sauce.

*Bubba's Rib Rub

Note: Use the SAME measure for each part; ex. tsp., or Tbsp., or 1 cup, or a fist full.

Ingredients:

• 2 bowls
• 2 Zip-Loc bags

In Bowl #1

• 8 parts light brown sugar (Dixie Crystal brand)
• 3 parts Kosher salt (Store brand ok)
• 1 part chili powder (McCormick brand)

In Bowl #2

• 1 part black pepper
• 1 part cayenne pepper
• 1 part Jalapeno Shake
• 1 part Old Bay
• 1 part dried thyme
• 1 part onion powder
• 1 part garlic powder

Directions:

In bowl #1, mix the light brown sugar, kosher salt and chili powder together.

In bowl #2, mix the black pepper, cayenne pepper, Jalapeno Shake, Old Bay, dried thyme, onion powder and garlic powder together.

From bowl #2, take 1 part and add to the bowl #1. Mix well, cover when not in use.

Wash Ribs on both sides, apply rub to both sides, cook/BBQ.

Pour remainder of each bowl into a Zip-Loc bag and place in fridge.

By JohnLuse from Columbus, GA