dry ribs - it's back to the CS

The last ribs I did were spares and I smoked them till they got almost to temp and then put them on a preheated grill to crisp them up. They were seasoned with the rub that comes with the CS plus a little ground chipotle. I had a warmed bbq sauce I made, to add at the table.

When I used to grill them I found that a few minutes in the microwave on a medium to medium-high setting started to get them cooking and them on the grill they would not need to cook as long, which helped to keep them from drying out.

I know the Microwave thing probably won't go over well here, but it does work. I also will start chicken this way before grilling.

dave

gas grill or charcoal? can only tell you that on a weber kettle, you can get great results. charcoal and wood chunk fires, indirect on the sides, small so that dome temp stays at 225-250, top and bottom vents open (reduce temp when needed with the top vent), use rib rack to get 4-5 racks on grill in the middle. Dry rub night before. cook babies for 2-2.5 hrs, then sauce and cook 30 min more, then foil and put in cooler for 30 min to several hours. spares will take a good 4-5 hrs before saucing.