Ribs

"The last few days have had alot of ideas on cooking ribs. I found good things in all of them. A few things to remember, no matter what technic you choose. Good ribs can be found all across the country and no two will be the same. Texas has great BBQ and it is completely different from the great BBQ from North Carolina. Even a few miles distance can make the difference between tomato or vinegar based sause. The ribs will also vary greatly in quality from place to place. The ribs you buy in the grocery store are a game of chance unless you know all about their history. Even the butcher may only know who the supplier was. A restaurant pervayer may have as many as ten different kinds of ribs that all look pretty much the same to the amature eye. In very general terms, the more you pay, the better the product. If you buy the cheap ribs you may have to resort to par boilng them. WHAT A WASTE OF TIME! If you buy baby backs and boil them, well no more on that.

The bottom line is buy a good product to begin with, not necessaily the most expensive, and develope a taste that is popular in your part of the country. Don't get the cheap stuff and spend alot of time trying to cover up something that probably will not be good anyhow. Personally, I would not serve less than the best to my customers and friends. Just my two cents worth."