This thread is in response to a specific request.
don't know what cut of ribs you wanna use - but i usually do this 3 - 4 days in advance...
you need a barbecue sauce for a base & i always wind up with extra so i use a processed sauce like Bull's Eye Original to start
in a 6 quart pot heat the sauce (again depending on the amount of ribs you want to cook the proportions are going to vary) about half the bottle
add 1 onion chopped coarsely
4 +/- garlic cloves chopped coarsley
the juice of one lemon
tabasco or similar hot sauce to taste
crushed red pepper to taste - it's a work in progress so you'll have to taste it as you go - heheheh
let simmer about 15 minutes stirring often
add 1/4 cup molasses and stir to blend
simmer 10 minutes
add 1 cup bourbon - i use Grand Dad - don't skimp
simmer 5 minutes more
pour the sauce over the ribs in a sealable container - coat all over & refrigerate
if you do this ahead, turn each morning & evening till you're ready to burn them
preheat the grill HOT!!!
place the ribs on the grill & turn the grill down to low & close the lid - you may want to rotate the ribs as they cook between racks
if you save the sauce for a baste bring it to a boil for at least 10 minutes - but boil it!!!
the secret is low & slow
crack a couple of cold ones - sit back & watch the neighbors walk by
