ribs in oven...... pernil hijack ;-)

I think we can classify that as "pig porn". And you are so naughty!

"Pig Porn"....I freaking LOVE it. Maybe that's what we'll name our BBQ later this summer. "Pig Porn"...we could have pole dancing pigs

speaking as a non-professional.... my husband said he would love to have some of those.

Well put Sunday of Labor Day weekend on your calendar...secret details to follow later this summer.

To avoid the time-out problem on lengthy forum posts, try typing it in a word document. You can then cut and paste it when you are finished.

I follow the 225 temperature, but eliminate the plastic wrap . . . keep em in for 2.5 hours, maybe a tad more depending on size.

By not wrapping them, they will be "toothsome" rather than falling off the bone. I put on a heavy rub to make up for the lack of smoke flavor (letting them marinate in the rub for a couple of hours before heating), and finish with sauce under a broiler.

No, they aren't as good as outdoors smoking, but when it's pouring rain I just don't feel like standing outside basting and turning . . .

http://www.foodnetwork.com/recipes/alto ... index.html