Rib meat that falls off the bone in barbecue competitions is considered overcooked. When judged, teeth marks are supposed to be left in the meat on the bone – really? Who doesn’t like a rib whose meat comes off the bone when you bite into it as the moist meat melts in your mouth? Here’s a recipe that might not win you a barbecue competition, but it will win the hearts of anyone you serve it to.


· Pork Ribs – I prefer baby back ribs

· Your favorite rib rub – I have a Lord I Apologize Rib Rub coming soon!

· Your favorite Lord I Apologize BBQ Sauce


Soak apple or cherry wood chunks in water at least one hour before cooking. Remove the thin lining from the backside of ribs and season generously with favorite your chosen rib rub. Cook the ribs indirectly at 180° to 220° for up to three hours. Depending on the type of cooker you have, start checking the bottom of the ribs to make sure they are not overcooked after the first 30 to 45 minutes. If the bottom looks done, put a layer of foil underneath them to keep them from overcooking.

Add wood to your fire once per hour. A mistake I see beginners make is that they cook the ribs too long with too much smoke. Meat can only absorb so much smoke before the flavor becomes bitter.

Take the ribs off the grill after about 2 1/2 to 3 hours or whenever the meat has developed a good crust and appears cooked.

And now for the secret to getting the fall off the bone result we all love: Put the ribs in a deep sided chafing dish and cover with foil. Preheat your oven to 250° and cook the ribs for 2 1/2 hours. Take out of the oven and serve with your favorite Lord I Apologize BBQ Sauce. Baste the ribs with my BBQ Sauce or serve the sauce on the side. Your family, friends, and guests will truly love this!