A different take on SRG Ribs

[Saber 4]

I took out a package of baby back ribs on Saturday morning to thaw, the plan was to smoke them in the Bradley. Of course work got in the way and it was around 5pm when I got around to starting on the ribs so I went for plan B, the SRG. First I cut them into smaller racks and seasoned up with some Texas Style Steak Seasoning from Bolner's then it was onto the SRG Grill bone side down with the lid down. After about 20 minutes I flipped them meat side down for another 20 minutes, back to bone side down. Ten minutes later they were done by looks and Thermapen IT of 200 between the bones of the thickest meatiest ribs. We loved the way they turned out, very tender and moist, they just bit right off the bone clean. Not the traditional way of doing ribs in the SRG and not the best pictures but we were hungry so I didn't get a better camera out.

[sliding_billy]

Good looking plate Robert!

[Pam Gould]

That method works for me cause I can't take the sauce. Good dry rub and pig out.  Pam   .☆´¯`•.¸¸. ི♥ྀ.

[HighOnSmoke]

Very nice looking ribs!

[muebe]

Excellent!

[TMB]

Those look good.   May need to try some that way

[Las Vegan Cajun]

Those are still great looking ribs, I'll plate up a few bones if you don't mind. 

[Saber 4]

I think the trick to this method centers on starting bone side down and getting the bones good and hot before you flip them meat down. The one time I started meat side down the meat was dried out more by the time they were done all the way.

[aliengriller]

Thanks for the info about starting ribs bone side down--seems logical now that you mention it.   This old dummy always did things "the way we've always done it."    Gonna try this next time ribs are on the menu, regardless of what they are cooked in.   AND, with those who like dry ribs--only way to do them, I think.   IF you want sweet, syrupy sauce, why don't you just drink it from the bottle, like whiskey? 

[jjjonz]

I like my ribs dry....gonna try this.