trying to avert a rib catastrophe

[bbqLuv]

I would pair them with PBR.
What sides are with the ribs?

[bbqLuv]

Ditto, Ditto in the PBR's!!!
Greygoose a six pack of PBR per slab, Correct?

[bbqLuv]

Ditto on the Pics

[barelfly]

And eaten!

[Mosca]

People forget that bbq/smoke is just one way to make ribs! I have a Puerto Rican friend who makes them in a crock pot. They are fantastic!

Moral of the story: ribs just wanna be cooked.

[jtmack]

Thanks! Now just to get them off without over/under cooking them

[Greygoose]

A six pack of PBR’s ?

[HawkerXP]

You obviously don't need my help. Those look great!

[jtmack]

just pulled them off of the rack and laid them out. They smell amazing and look decent for only being on 2hrs.

[jtmack]

I've never crutched ribs before. Here's where we are at now after 2hrs. I have some water in there and some chips that are very slowly throwing some smoke.

[Reds Fan 5]

Keep ‘em low n slow on the gasser and you should be good. Rack is fine. May take a little longer but it won’t affect quality of the ribs, especially if you rotate them.

[jtmack]

Actually, I'm able to control the temp a lot better on the gas grill than the oven

[FireMan]

You will not go wrong every which way yu ar thinkin. Post the results, please wiff pics.

[HawkerXP]

Sounds good to me. But like Jerod said once they get some smoke and color you can move to the oven with a little apple juice wrapped up in foil or a foil pan until tender. I use a toothpick to probe between bones to feel for probe tender.

[Jerod Broussard]

They good. You could be in an oven by now.