Start with one rack of ribs per person. You must peel or cut the membrane on
the backside of the rack if the butcher has not done this. Thaw all racks of ribs.
Completely cover each rack with "dry rub" seasoning. Pour liquid smoke
and water in the bottom of the broiler pan. Place all racks of ribs on the top of
the broiler pan.
Heat oven to 240 degrees F. Cover broiler pan tightly with plastic wrap.
Then cover the plastic wrap with aluminum foil. Bake at 240 degrees F for 8 hours
(this is "low" and "slow").
Remove all racks from oven and let them stand for 30 minutes. (This will ensure
that the ribs will hold together when grilled.)
Turn grill on and set it between
the medium and high settings. Brush Stumps original recipe or Dixie Sweet BBQ Sauce
(pig paint) on the ribs. Place each rack of ribs on the grill "bones up"
to flash them. Continue to brush on your favorite BBQ sauce to taste. Flip each
rack of ribs on both sides and cook until the "bones sizzle."
Yield: 2 pounds
Posted by GayleL at Recipe Goldmine 4/8/02 10:58:53 pm.
Source: wtvt.com - Stump's Supper Club, St. Louis, Missouri