BBQ Baby Back Ribs - Round II

So I took a stab at ribs again last night.

Unfortunately, I haven't been able to find baby back ribs, just regular spare ribs. I'm thinking that's changing the taste a little due to extra fat, but I don't know...

Anyway. This time I tried an Emeril recipe, sort of. Emeril's recipe calls for coating the ribs with his Essence which we love... we make it ourselves and use it on salmon all the time. And then you marinade them in beer. So I did that on Monday night because the last rib batch we made, the ribs themselves didn't have any flavor. Marinaded them overnight.

Then Tuesday night, I continued following Emeril's recipe and roasted them on 325 for 2 hours in a tightly covered pan. When they came out of the oven, they smelled delicious! But since they came out of the oven at about 10pm, I let them cool, wrapped them, and then put them in the fridge.

Last night, Steve grilled them with some Jim Beam BBQ sauce. We basically were warming them since they were cooked, so that only took about 45 minutes.

The results: You could taste the beer, but not the Essence. The ribs were definitely more tender than the last time we made them, but not fall-off-the-bone tender like the Charred Rib's.

Thoughts: This batch proved that a marinade is required. It helps tenderize them as well as add flavor. I'm not sure I liked the beer flavor, so I plan to try a different type of marinade next time, along with a brown sugar-based rub.