Phil, if your host has a gasser, you can wow them with the best ribs they've ever had.
Not sure if the BRITU uses foil, but for competition and home I prefer:
- a mustard slather, then a sprinkling of rub, letting it rest for 2-4 hours, the last hour at room temp.
-Then, 2 hours on the WSM at 230. I like oak, pecan and apple, but any combo of these and hickory, cherry, and sugar maple would work.
-Next, take each rack, place in a double layer of foil (being careful not to puncture) brush with honey, sprinkle with a dusting of brown sugar and your rub, and then pour in a mixture of apple and grape juice enough to layer the bottom. Seal the foil. Put back on the smoker at 230 for 45 minutes to an hour. Check for doneness (meat slightly pulling from bone.) If not done, put back on, but check frequently like you would garlic bread under the broiler. They can get done that quickly. Do NOT overcook. When perfect, take out, drain, and wrap again. They are ready to transport. (It doesn't matter if it's 1-2 hours until serving at this point--they are for the most part done and ready for the finishing below). I like to wrap in foil, then newspaper, and then a towel, finally placing in a cooler. OK, so I'm a geek.
At your destination, fire up one side of the gasser, take wood chips and put in tin foil and place on the hot side of the grill. (You'll have an audience at this point. Act like you know what you're doing.)
Put ribs on cold side of grill, meat side down. Baste first with (competition secret here: melted butter first) then, with 3/4 parts BBQ sauce, 1/4 part honey.
After a few minutes, flip ribs. Grab another guest and let them do the basting. They will love you for it. Brush first with the butter, then the sauce and honey mixture. Let smoke infuse and glaze carmelize.
Take off, cut into individual bones and watch other guests have food orgasms as they suck every sinew off the bones.
Tell them that was nothing. You've done better.
