Ribs in a Hurry

This weekend was meterologically frustrating. Mike's training as a pilot taught him to respect volatile weather, and boy was it volatile! The system was tropical, so storms would build over the warm water of the Rez, resulting in terrible ski conditions, both from choppy water and the potential to get wet unintentionally from rain.

Usually we smoke ribs, but I really wanted ribs this weekend, and we didn't know if we were going skiing or not. I didn't want to get the smoker started and then leave it unattended, so here's what we did:

The night before, I rubbed the ribs down with cinnamon chipotle rub.

Then I wrapped them tightly in foil and baked them in a 300 degree oven for 2 hours.

I let them cool completely, then stuck them in the fridge overnight.

The next day, Mike basted them in BBQ sauce, fired up the grill, and grilled them enough to finish up cooking.

The result? Very good, but not as tender as if they had been fully smoked.