First and foremost, there is nothing a grill can do to ribs that a roaster can't do better! By roaster is intended a very large pot, probably oblong to accommodate rack(s) of ribs, and a lid.

This said, it is completely true that a smoker does something that the roaster and oven cannot.

Here are excellent tips ordered in the way to cooks ribs, whether baby back, Louisville, spare or other.

1. Remove the membrane from the back so the salt can penetrate.

2. Salt and rub the night before. Per rack:
   • 1 tbsp salt
   • 1 tbsp brown sugar
   • 1 tbsp pepper

3. Put a bed of sauerkraut^* plus onion rings and sliced apples before putting ribs in to roast. The sauerkraut adds moisture for steaming, that steam is acidic so it tenderizes, drippings go back down making the bed sweet, rich and brown at the edges. It makes a side dish at the same time as the main dish.

4. Roast in the oven, bones down, at 275° in a roaster with a lid.
   • 2 hours for baby backs,
   • 2½ - 3 hours for spare ribs.

   Don't lift the lid. If you open the lid, add 15 minutes. If you do, forget the thermometer; picking up the rack with tongs in its middle, if it droops over, or twisting a rib end frees it, it's done. If not, go 30 more minutes.

   If you want "competition" ribs where the meat's not falling off the bone, subtract 30 minutes. However, your guests and children will not thank you. We're talking dinner here, not competitions.

5. Sauce at the end only. Return roaster lid off to oven at 400° for 15 - 20 minutes or under the broiler for 5 minutes. Don't go until black—only to black starting around the edge. For the sauce, use nothing more than:
   • ½ cup of ketchup
   • 2 tbsp brown sugar
   • splash of vinegar
   • a big spoonful of drippings from the roaster pan

6. Cut only after resting 10 minutes, between each bone. Cut bones-side up so you don't have to guess where to cut.

^* or fine grated wet cabbage?