Instructions: I prefer to use a St. Louis Style Rib. It is meatier and more forgiving than a baby back or smaller pork ribs. I like to slow cook them for 3 hours with a dry rub instead of coating them in sauce and braising them. You can add the sauce later when they hit the grill or serve the sauce on the side.

There are many seasonings you can use to "Rub" into your meat before you cook it. The shelves on the store are loaded with them, but its much cheaper to make your own. Use the following basic BBQ Rub blend on pork or beef ribs. Rub the seasoning into the meat with your clean hands prior to cooking.

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BBQ Rub Seasoning:
Store in a tightly sealed container out of the heat and sunlight.

To Cook the Ribs
Somewhere around noon, preheat your oven to 180 degrees and take your ribs out of the refrigerator and rinse them under cold running water for a minute and pat dry. Apply your BBQ Rub Seasoning liberally to the outside surface of the meat and rub it into the ribs on all sides over a sheet pan. Tap loose any seasoning that will fall off. Repeat with another rack of ribs.

Place the pan into the slow oven for three hours. Go swimming! Come back and remove them from the oven and set aside until ready to grill them or refrigerate them for use tomorrow.

When you are ready to grill them, do it over a medium low heat until heated through. This is where you make the choice of whether or not you want them served wet or dry. If you want them served wet (with sauce on them), baste liberally with your favorite sauce during the grilling time. For dry, just reheat and serve the sauce on the side.

Here is a simple and different BBQ sauce for pork roasts or ribs or chicken.

If basting over high heat, use towards the end of the cooking process as the honey will tend to caramelize and could give a burned flavor to your food

Honey Mustard Sauce
1 stick of butter
1 cup of honey
1 cup Dijon Mustard
3 tbsp. lemon juice
1 tsp. salt

Melt the butter and add in the remaining ingredients and mix well. Bring to just a boil and reduce heat to a simmer. Simmer for 3 minutes. Store in a glass jar under refrigeration if preparing ahead of time.

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