No steam, no par-boil. Smoke them. Dry rub, and into the smoker -- no sauce. Californians (like me) barbecue them over oak, Texans like mesquite. Other places other woods.
If, poor miserable sinner, you don't have a smoker: Dry rub, put them in a pan large enough to hold them, cover with foil and roast at 275 for as long as it takes. You can get a kiss of smoke by using a healthy dose of smoked paprika (pimenton ehumado), and a little bit of ground chipotle in the dry rub.
FWIW, Good beef dry rubs don't use sugar.
Sauce with the barbecue sauce of your choice, and eat Flintstone style -- no utensils.
Serve with mac and cheese, yams, greens, and apple cobbler.