Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site cbneb.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxl!cbosgd!cbscc!cbneb!tjk From: tjk@cbneb.UUCP (Tim Konfal) Newsgroups: net.cooks Subject: Barbecued Spareribs Message-ID: <203@cbneb.UUCP> Date: Thu, 23-Feb-84 17:06:53 EST Article-I.D.: cbneb.203 Posted: Thu Feb 23 17:06:53 1984 Date-Received: Fri, 24-Feb-84 06:53:58 EST Organization: AT&T Bell Laboratories, Columbus Lines: 14 I'm interested in anyone's suggestions for barbecuing pork spareribs. Is it possible to do ribs from scratch on the grill to the point where they fall off the bone nicely without drying them out? I've found this to be nearly impossibe even with my grill at the highest level. I have taken to parboiling them first and just finishing them on the grill, but some of the flavor goes down the drain. How about barbecue sauce? I know some people swear that sugar, honey, etc. have no place in REAL barbecue sauce. What are some of the favorite concotions from around the net? From the "gettin ready for summer" keyboard of Tim Konfal Happiness is a slab of ribs, coleslaw, corn on the cob, fresh rye bread, and a cold beer!