Dry rub, smoke with a mix of oak and hickory low and slow, eat.
IMO good juicy ribs do not need the sauce. [/quote]
I just add enough to carmelize on the grill. For me it’s:
Step one: Rub with brown sugar, chili powder, salt, old bay, and cayenne. Let rest for at least two hours in the fridge.
Step Two: Slow braise at low heat in oven (around 225) for about 3 hours in a mixture of white wine, worchestershire, garlic and honey. At this point the ribs can be sectioned and refridgerated until time to serve.
Step three: Heat on grill for about 10 minutes then hit with a spicy bbq sauce both sides and turn until carmelized.
I wish I had (room for) a smoker… I’d love to try to prepare them other ways, but for now, this recipe has proven to be legendary
Now I’m hungry. :cheers: