Start about 2 hours before you plan to cook by taking the ribs out of the refrigerator. Rub the meat side with about 60% McCormick’s grill mates pork rub and then 40% Rancher’s Reserve savory roast rub. Cover with a wet paper towel and let come to room temperature.
Then, when you are ready to start cooking, warm up the BBQ on high heat. Once warmed up, start the ribs bone side down and let cook for a little bit. Then flip to meat side down and brush on a thin layer of BBQ sauce (we use Sweet Baby Rays). Then flip them to be bone side and thinly brush on the BBQ sauce. Continue back and forth every little bit brushing a thin layer each time till they are cooked through. For the last one, do a thick coat of the BBQ sauce to get a really nice carmelized look and to make there sauce really sticky. Before you finish the ribs, or while you let them rest, open a can of Bush’s Grillin Beans Southern Pit Barbecue (or whatever kind of baked beans you like). Pour them into a pot and warm over the stove on medium heat. Once they are steamy, you are ready to serve up.