Instructions

Brine Ribs:

In a large hotel pan combine the brine ingredients and stir until salt and sugar are dissolved. Place the ribs into brine, meat side down. Cover and refrigerate for 1 hour.

Meanwhile, place wood chips in a bowl and cover them with water. Allow them to soak for at least 30 minutes.

Mix all of the rub ingredients in a bowl and set aside.

After ribs have finished brining remove them, dry them well with paper towels and rub the meat side with the rub mixture. Place on a sheet pan, cover and refrigerate until ready to cook.

Drain the wood chips and place them into an aluminum pie pan. Cover the pan with a piece of heavy duty aluminum foil and cut several slits in the top.

Preheat a gas grill on high placing aluminum smoke packet on grates for 20 minutes.

When the packet is smoking move it to one side of the grill keeping the burner underneath it on. Turn the other burners off. Place the ribs over the burners which have been turned off and close the lid. The temperature of the grill should be around 300° to 350°F.

Cook meat over indirect heat turning and rotating every 30 minutes until meat is tender about 5 hours. Have a squirt bottle of water near the grill so that you can extinguish the chips should they ignite. It is a good idea to add water to the chips every time you rotate the ribs in order to keep the smoke going.

While the ribs are cooking prepare the BBQ sauce.

Melt the unsalted butter in a small saucepan. Add the grated onion and cook for 2 minutes. Add the garlic and cook for about 30 seconds, just until fragrant.

Put in the remaining sauce ingredients and stir to combine. You can add extra Maine Man Flavahs Blueberry Habanero Sauce if you like it hotter.

Bring the BBQ sauce up to a simmer and taste for seasoning.

The sauce can be made ahead and refrigerated.

When the ribs are tender turn them so that the meat side is facing up. Baste them with some of the BBQ sauce and cook a few more minutes.

Serve with the extra sauce and enjoy!