My Wife is a "dry-rub" rib eater but I do like mine sauced but ONLY with the sauce I make for them. I don't put store bought sauce on my ribs, not that there is anything wrong with that mind you. I just prefer to make my own.
This sauce has a nice little kick. Chipotle, Beer, Honey, Molasses, Brown Sugar and garlic are key players. Good stuff. You can ALMOST smell this picture can't you? LOL
![](http://www.tpdatlanta.com/bbq/ribnight04.jpg)
The middle rack was no wrap, just dry rub and smoked with cherry on the SI#3 for almost 6 hours at 225°. The right rack was also not wrapped and had a Memphis rub, mopped every hour and smoked with apple at 225° for almost 6 hours on the Traeger. My wet rack was 3-2-1 on the Pit Boss. Smoked at 225° with apple as well.