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Low and slow.
Hope you did a dry rub, and cook them dry. Put sauce on near the end of cooking. V important to let them stand so the meat relaxes.
dancing james-
Cheers @dancing james yep had a dry rub for 24 hours cooked dry for 4 then cooked for 2 more with a sauce. Had a nice bark and ring where the rub had got into the meat, but not all the connective fat had broken down entirely so good but no gold star.
Buckaroo
I have a massive rack of beef ribs to cook for dinner tomorrow, does anyone have tips for cooking them I have to do them in the oven, and they've been marinating for 24hrs.
All advice welcome. Ta.