Thawing now.

How would you cook them?

Rack of ribs, I would get em on the grill.

My thoughts Chris, a rub, and gas grill, hash browns side.

I apply onion salt, garlic salt, and pepper. Then I wrap them tightly in aluminum foil and put them on a baking sheet. Into the oven on 275-300 for a couple of hours. Then unwrap, drain off liquid, and put back in oven uncovered for an hour or so. I put on Countryside for the last half hour or so, probably a couple of times.

Thanks' John, if it's windy, then the grill is "Cady bar the door. "

I do mine with a generous pork rub and brown then up really good on the grill.

Then into the house oven with some Sweet Baby Ray's sweet and spicy sauce.

Hard to mess them up in my opinion. Grill, oven finish with the sauce of your choice.

Put on rub, and leave overnite in fridge. Put on smoker, about 5 hours. Enjoy.

Hahaha!

Last pork ribs I cooked were in the oven.

Never ever saw the smoker.

Family said they were the best they ever had.....

Just did babybacks last night. Apply rub of choice, let em sit until you're ready to cook. Put em on the BBQ for an hour of smoke, then apply sauce of your choice, wrap up tight with foil and cook for another hour and half or so. Indirect heat of course. Thermometer on the lid of the Char Griller said 225 for the duration.

Every once in a while I bake them smothered in sauerkraut. Delicious.

I've had them lots of different ways......oven, grill, smoker, but the very best ribs are those cooked over an open pit like they do barbeque here. They just have a flavor that you cannot put on them any other way.

If it's not windy, I'm leanin' on some of John's Countryside sauce, on the gas grill.

brown sugar based rub and onto the WSM at 250-ish for 3 hours or so is the way i do them.

Sort of like a friend says, no such thing as a bad steak, only dull knives.

growin up oven ribs were liberally seasoned with Lawry's and baked at 325 deg till borderline chewy

more recently it would be about the same, then drenched with piggy park mustard base sauce, works good with chops and country ribs, too...

That’s just not true.

-mathman

I have to go along with 'bender on this one. For one thing, there are far too many cuts of meat masquerading as steak that are more connective tissue than muscle.

I’ve cooked bone-in pork ribs (and beef ribs) in the crockpot. They turn out perfect. The meat is fallin’ off the bone tender.

The ribs are on the grill. It's cold, and breezy. we'll see?

Thanks

Well, these are the ribs that I managed to keep juggled on the plate when I stepped on a squeaky dog toy.

Only 3? Or is that just for you?

Got your back!

Look back Iron Mike, those three are the ribs I did not drop on the floor.

Where's the beef.?.. are them diet pork ribs ? 2+