When is raining, you cant get your Kamado Big Joe II out, or you don't have the 6+ hours low and slow for ribs, here is an alternative we came across from Sam The Cooking Guy, no you don't get the same cook, and no, you don't get the same taste as a low and slow, you will still need a gas BBQ to finish. However.... Let's get started

Ingredients

* 3 Racks of St Louis Style Pork Ribs

* 1/3 Cup White Wine Vinegar

Sauce #1

* 2 Tablespoons butter

* 1 Small yellow onion, diced small

* 3 Large cloves garlic, minced

* 3/4 Cup yellow mustard

* 3/4 Cup whole grain mustard

* 1/2 Cup brown sugar

* 1/3 Cup apple cider vinegar

* 1/4 Cup hot sauce (Cholula, Franks Red hot, Sriracha)

* Kosher salt & fresh ground pepper

Sauce #2

* 1 1/2 Cups barbeque sauce, plain

* 1/4 Cup pancake/maple syrup

* 1/4 Cup brown sugar

Take your ribs, turn them presentation side down, we gotta remove the silver skin, this is a part of the back of the ribs, that inhibits any and all flavor, and alters how the meat cooks, this is no different that cooking ribs on a Kamado or any other grill. Although some fat renders down, its best to cut off as much fat as you can or want to

Set the over to 350f, place the ribs on a baking pan (1 baking pan per rack of ribs), presentation side up, pour the White Wine Vinegar into the baking pan, cover the pan and ribs with aluminum foil, once the oven has warmed up to temperature, place the baking pan/s, set a timer for 75 minutes

While your ribs are cooking, lets start on the sauces

Sauce #1: The spicy kick

Dice your onion (you can pulse this with a small Kitchen Aid mixer), mince your garlic, get your mustards, sugar, hot sauce and vinegar ready, heat up the butter on a low/simmer heat, add the onion and garlic, stir until the butter is melted and the onions are garlic covered with the butter, add your mustards, hot sauce sugar and then vinegar, keep stirring throughout, keeping the heat on low/simmer, tastse!, add salt and pepper, if needed, add more garlic or hot sauce depending on your own tastes, normally we add more garlic and hot sauce to suit our own taste, keep the sauce on simmer, occasionally stir until your meat is cooked

Sauce #2: Sugar, Sugar with added Sugar

Grab a bowl, add your barbeque sauce, add your syrup, stir, add the brown sugar, the sugar might clump together, try to break these up as much as possible, use a hand whisk if this makes it easier, this is now ready for your meat

After 65 minutes turn on your gas BBQ on a medium heat, after 75 minutes, take your ribs out of the oven, undo the aluminum foil of a corner furthest away from you, let the steam out, pour the vinegar in the sink, unwrap all of aluminum, the meat should have pulled back from your bones, and the meat itself may look awful, we are going to fix that

Take your ribs to your BBQ, spray canola oil non stick spray, or whatever spray you prefer, to ensure that your meat does not stick to the BBQ, place the meat presentation side down, and sear the meat, baste the backside of the ribs with either sauce, remember we started with 3 racks of ribs, so you can use both sauces on different racks of ribs

Once the top side of the ribs have a nice char to them, flip them over, be careful, the ribs might be falling apart and bones falling out of them, now baste the top, presentation side, let the sauce soak in, flip again, baste the back side again, flip again and baste the top side, let the sauce soak in, add sauce again, flip again, baste the back, flip for the last time, baste the presentation side, take them off the grill

Slice the ribs, we usually do every two bones, start eating