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2. How to cook baby back ribs in a smoker, grill or oven - AOL

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   How long to smoke baby back ribs on a charcoal grill. Cooking ribs on a charcoal grill takes about three hours. To do so, first, set up the grill for indirect cooking over low heat, about 300 F ...

3. How to Cook Ribs on the Grill—Including Baby Back ... - AOL

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4. Baby Back Ribs with a Mustard BBQ Sauce Recipe - AOL

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   I put a simple BBQ dry rub on the ribs and let them rest overnight in the fridge. The next afternoon, I lit my Weber Smokey Mountain BBQ smoker to produce a solid 250 degree heat for 3-4 hours ...

5. Spicy Baby Back Ribs Recipe - AOL

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   Want to make Spicy Baby Back Ribs? Learn the ingredients and steps to follow to properly make the the best Spicy Baby Back Ribs? recipe for your family and friends.

6. Spicy and Sticky Baby Back Ribs - AOL.com

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   Want to make Spicy and Sticky Baby Back Ribs? Learn the ingredients and steps to follow to properly make the the best Spicy and Sticky Baby Back Ribs? recipe for your family and friends.

7. Pork ribs - Wikipedia

   en.wikipedia.org/wiki/Pork_ribs

   Smoked baby back pork ribs. Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle.They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs.

8. Spare ribs - Wikipedia

   en.wikipedia.org/wiki/Spare_ribs

   Spare ribs are popular in the American South.They are generally cooked on a barbecue grill or on an open fire, and are served as a slab (bones and all) with a sauce. Due to the extended cooking times required for barbecuing, ribs in restaurants are often prepared first by boiling, parboiling or steaming the rib rack and then finishing it on the grill.

9. St. Louis–style barbecue - Wikipedia

   en.wikipedia.org/wiki/St._Louis–style_barbecue

   Instead of baby back ribs, traditional St. Louis ribs have a specific cut called spare ribs. The typical St. Louis spare rib cut is rectangular or square-shaped to give the ribs more aesthetic appeal, while also cutting off more cartilage from the sides causing them to be meatier. [2]