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I hope future searches for best rib recipe or grillmaster turn up Matt Dougherty, because he’s spilled the beans on how to make some excellent ribs. These ribs were prepared on Friday evening and cooked last Sunday. Kolina took the following pictures.

1. Start with a dry rub – I used a fair amount of brown sugar and paprika here:

2. Double wrap in aluminum foil and put in the oven at 300 degrees for 3 hours. The ribs then came out like this:

3. Grill the ribs, just for a few minutes on each side. Generously apply BBQ sauce. I’m personally a fan of Sweet Baby Rays, which you can pick up at your local grocery store.

4. Then dig in!

5. Enjoy with wine. Actually, this is more like step 1.5 since you need to something to do while the ribs are in the oven.

This was my first time making ribs on the grill and I have to say that it was a success. The meat fell off the bone a little too easy, which meant I lost some meat when I flipped the ribs on the grill. So, I guess how much meat is on the bone matters – the thicker the better, probably. If I get a similar size rack, I’d probably do 2 hours in the oven and then check. Finally, the dry rub itself is another area where its fine to experiment – I’d be fine throwing on celery salt, cumin, or more paprika in the mix.

I’m definitely tempted to make these again while it’s still light enough in the evening to grill. Anyone interested in another BBQ?