When I BBQ it is a long and slow process using minimal heat 5-6 hrs.
I cook on a smoker using Mesquite charcoal. (No flames)
I use this receipt on my chicken also.
I use white vinegar and sweet pickle juice mixed with seasonings for basting. I baste all the meat (front and back) with this solution through the slow process of cooking the meat.
The idea here is that the vinegar closes the pours of the meat allowing the moisture to stay inside the meat and the sweetness of the pickle juice just adds to the final taste.
Now for the BBQ sauce itself:
I use Bill Johnsons Mesquite or origional BBQ sauce, to this I add a few splashes of Worchestershire Sauce, Honey (a generous portion), a squeeze of lemon and some more sweet pickle juice.
(I purchase pickl juice from the pickle plant here in town).
The honey allows the BBQ sauce to carmelize on the meat giving it the gooey sticky good stuff we all love in BBQ.
Be sure to NOT fully cook the ribs before adding the sauce. Once you add sauce let it simmer for a couple of hours (always basting/front and back), Constantly basting will keep the meat moist and bake in that great flavor.
Final touch:
Lock the doors and gate to back yard because your neighbors will be wanting some of these good fixins.
Good Luck and Happy eating.
