Well this past weekend I did a couple of slabs of spares for Sunday dinner. Prepared the slabs Sat. night and gave them a good dusting of rub. Ma D cleaned out the spice cabinet and found various small amounts of home made rubs that I had made along the last half pound of TulsaJeffs' rib rub that I made late last fall. Instead of tossing small amounts of rub, Ma just poured them into the gallon zip top bag that had Jeff's rub in it. Anyhoo, the ribs were covered with plastic wrap and place into the fridge overnight. Since I was only doing two slabs, I opted to go with the GOSM instead of firing up the Lang. I got the GOSM fired up and went back in to apply my second coat of rub. When I went back outside, the flame had gone out and I was out of propane-not the first time this had happened. Since we had company coming over for dinner and was on a schedule, I placed the ribs into a 230° oven. The ribs were sprayed every hour with a mix of apple and cherry juice-the juice and the rub gave the ribs a nice mahogany color. After 5 hours the ribs were served up along side some of Ma's baked beans and some 'slaw. Since my digital camera was MIA, I attempted to take some qview with my camera cell phone-that cellphone camera is a piece o' crap as the pics turned out dark-so my apology for no qveiw. Dinner went well and my brother was asking questions about how to do ribs and then my sis-in-law asked "So how long do you boil the ribs for?" Folks, I tell ya I dang near choked. Now I'll admit, I dislike using the oven for ribs but I draw the line at boiling them. Ma, sensing my irritation, said "We don't boil ribs in this house, why?" SIL stated that when her friends made ribs, they boiled them. I asked her how my ribs tasted vs. her friends ribs and she said that theirs had no flavor. I quietly explained that the only time I boil pork is when I make chili verde.