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1
Lay our the ribs on a cookie sheet (half sized sheet pan), with sides on it. Sprinkle on the bar-b-que rub to get a nice coating. Cover with plastic wrap and refrigerate over night.
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2
Begin cooking 4 hours before you want to serve.
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3
Set your oven to 275 degrees. Pull out the ribs from
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4
The refrigerator, remove plastic wrap, add 1.5 cups of water to the pan containing the ribs (spread out the ribs as far as possible), cover pan with foil and carefully put the pan into the oven. Cook the ribs for 2.75 hours.
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5
Pull the pan from the oven, carefully, remove the foil, insert a fork in between the ribs and twist the fork. The ribs should separate easily, if not back a little longer. If the ribs are tender, dump out the water in the pan.
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6
Start up your outside bar-b-que grill. It's best if your grill
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7
is large enough to use indirect heat, meaning heat on one end and ribs on the other. Low heat is required, 250 degrees. Now cut the ribs into three bone sections. Dump the bar-b-que sauce into a mixing bowl. Using a set of tongs dip each rib section into the bar-b-que sauce, once completed move the coated ribs to the outside grill, put down the cover and serve within 1/2 hour.
