I've been able to rotisserie pork back ribs with a really hot fire in 45 minutes. I usually do not sauce them for my boss's as they don't care for the sweetness of bbq sauce. I make my own rubs that simulate Cajun or Western barbeque, even Asian with Chinese five-spice. For Ribs I will usually braise them covered for an hour plus plus before placing them on the grill. Somehow bbq sauce seems better on beef. Just me.
7/5/15 at 4:20am