No sauce. That's a dry rub. I mopped them with some cider/white vinegar/apple juice/dijon mustard mop sauce and then wrapped. There's dark brown sugar in the rub. I think that helps a lot with the bark. I did sauce some and reheat them during the week for dinner one night. A little different twist as I never sauce my ribs, but quite tasty.
The knife is out of a Calphalon set. I don't trust my roommate with expensive knives. I still find them in the dishwasher from time to time.
I do keep them sharp, but these ribs aren't much of a challenge for any knife.
The knife is out of a Calphalon set. I don't trust my roommate with expensive knives. I still find them in the dishwasher from time to time.
