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Always wondered why and how there was such a wide variation in quality BBQ between KC and the rest of the world. I was buying some back ribs yesterday from a quality butcher here in Chicago and as he's weighing and wrapping them he tells me how he likes to pour bbq sauce in a foil pan, lets his ribs boil in it on a charcoal grill and then finish them in the oven. Been doing it that way for 25 years he said. Felt like I saved those ribs from a kill kennel as I was checking out.
Anyway, did the ribs with Gates Hot-n-Spicy rub on the BGE 2-1.5-1. Finished with an agave glaze (agave, brown sugar, apple juice, splash of lemon).
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