I tried a new method of making a ribs yesterday, and we really liked the results Tiger Sauce is a little difficult to find, so I added a few drops of cayenne pepper sauce when I foiled. Next time I'll use Tiger Sauce. The ribs came out juicy and very tasty! Will definitely do this again!!! Thanks for lookin'!! Todd Rib from SAMS Club Ready to trim I smoked a couple riblets & used them in some beans The rest of the pork trim was saved for future sausage making I used Dipstix Mary's Rub and my own Sweet-N-Spicy Rub Both produce a wonderful flavor Smoked in my Traeger Texas(Clone) for 3 hours @ 225° Pitmaster's Choice Pellets are smoldering in a 12" Tube Smoker Money Shot of the Ribs Bathing in Smoke Very Nice TBS for 4 hours from the 12" Tube Smoker Handful of Brown Sugar, layered with Parkay Squeeze Margarine, Layered with Clover Honey & a few Drops of Cayenne Pepper Sauce - Should Have Used Tiger Sauce! Same layers of wonderful goo as above! Added soem apple juice and wrapped in foil for another 2 hours at 225° Out of the foil and onto the smoker for the last hour of smoking Off the smoker and ready for sauce Nice pullback from the bone! Sauced and waiting....... Sliced and ready for plating Johnny Trig Style Ribs on the left Regular ribs on the right to compare flavor and texture Ribs, mashed taters, caprese and a nice bottle of Finnegans beer The Money Shot! Nice smoke ring and very juicy!!