Any of the grocery stores having specials on ribs? How many pounds for 12 people?   Also who has a good recipe for the crock pot? We are going to be floating the river all day, so I want them to be ready when we get back to the house! 4951
I saw some great looking ribs at SAM'S this weekend. And here're are two recipes for slow cooker ribs that look pretty good. You'll need quite a few pounds of ribs to serve 12 people - maybe a pound per person? Enjoy the float! allrecipes.com/recip e/slow-cooker-barbec ue-ribs/http://bbq.a bout.com/od/rib  4951
 Are you talking baby back ribs. The meaty ones are at Kroger (in my opinion) We usually do 1/2 a slab per person, not sure how many lbs. that is. That should be enough if you're having other meats & side dishes. 4951
Were goin to the river next week as well...   Very ready for a get away.... We ususlly do a brisket on long float days.... much less room for error....    I am ready for some R&R though !!!!! 4951
Perfect pork ribs.....  Apply your rub both sides on a cookie sheet half inch deep add a bit of water and or....spiced rum, dr pepper, tequila etc. ribs on the cookie sheet and seal with foil. Into the oven for 2 and a quarter hours at 220 degrees. Start your pit with charcoal with an hour left on the oven time. If you want a smoked flavor...wet wood chips on the pit with the ribs indirect heat for 20 minutes. Ribs on direct heat browning both sides. Brush on the bbq sauce both sides and over the coals turn at least 3 times brushing on the sauce each turn. You are carmelizing the sauce and sugar burns at 220 so pay attention not to burn the ribs.  Awesome ribs..... any questions please ask.  4951
I have made crock pot ribs a couple different times. One with dr. Pepper and the other with BBQ sauce. Both are decent. But the best way is in the oven. Maybe cook them the evening before in the oven then just reheat after tubing. 4951
I agree,, if you use the oven, they will stay on the bone, and slow cook. By using a crock pot you tend to get them over moist and they will eventually fall off the bone, and you will have more of a pile of beef/pork.  how long are you going to be gone? thats the big thing.  I would dry rub them wrap them in saran wrap and put them in the oven very low, about 200 degrees for 4 hours,, and let them slow cook.... I saw on restarant impossible,,, the chef said saran wrap will not melt unless its 400 degrees,, so the meat will slow cook and the wrap will keep the moisture in. 4951