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The entire time that we were watching the show, my girlfriend kept saying "I want ribs.

I'm certainly not an expert at slow cooking barbecued baby back ribs, but this meal came out so well that I decided to post my spice rub recipe here on the site.

The program we saw on television made it clear that pork baby back ribs were highly preferred over beef ribs but I was curious about both kinds.

When we visited the nearby Publix supermarket, I bought a 3.25lb package of beef ribs for just $6.49. The 2.30 pound package of pork ribs cost twice as much as the beef ribs at $12.63.

The Publix label conveniently informs shoppers that the pork ribs cost $5.49/lb compared to just $1.99 per pound for the beef ribs.

While at the supermarket, we also picked up a loaf of French bread and some havarti cheese to have as an appetizer.

To create my special BBQ baby back rib spice rub recipe, I just wrote down all the ingredients I heard ALL of the professionals mention on the Food Network show.

So I ended up with 16 or so total ingredients that included cocoa chocolate powder, dark brown pure cane sugar, garlic salt, garlic powder, onion powder, coriander, parsley flakes, black pepper, basil leaves, cinnamon, oregano, chili powder,  salt, paprika, and white sugar.

It would probably just be a lot easier to buy a BBQ spice rub on Amazon.

(My fingers smelled like a spicy nightmare for a few days!)

For next time, I'll have to purchase a pan and some hickory or mesquite wood chips to convert my grill into a smoker for future attempts at bar-b-que baby back or spare ribs.

I'd rather not risk offending the barbecuing experts once again.

Once the pork and beef baby back ribs were completely coated and massaged with the spice rub mixture, I inserted them into the 225 degrees Fahrenheit preheated oven.

I used grates to lift the meat up off the surface off the tray or pan to allow some of the fat from the ribs to drip away.

Now we had 3 hours to kill until the longest stage of the baby back rib cooking process was complete.

I went ahead and enjoyed a celebratory celery stick with blue cheese dressing.

I anxiously opened the Jack Daniel's Original No. 7 barbecue sauce with brush in preparation for the final steps.

I probably wasted some propane by firing up the grill a few minutes early, but I was ready to get these mouth watering ribs on the grill and into my mouth.

The grill was set to "High" in order to caramelize the sauce and sugar on the rub into a tasty and slightly crunchy coating that seals in the tender beef or pork meat.

The beef ribs were a bit of a disappointment due to the high amount of fat.

The pork baby back ribs, on the other hand, tasted excellent!

If you're new to cooking BBQ ribs, I recommend that you buy some quality pork ribs and experiment with your own spice rub recipe.

Happy Grilling!