i just cooked and ate the best ribs i have done so far . what i did different was first up i never wrapped in foil , or never used the 3-2-1 method , i just trimmed off a bit more fat than i normaly do then rubbed with mustard then put on some jeffs rub . then into the weber for a total of 5.25 hours , splashed some pineapple juice on them a few times through the cook smoke was provided by some small chunks of pecan.while they wee cooking i wanted a glaze couldnt find one quick enough but did find a few basic ideas , so i improvised, no super accurate measuring here into a pan went a good splash of red wine vin , a handfull of brown sugar , a few good blobs ( metric blobs ) honey, quite a few squirts ( imperial squirts ) of mustard , got that simmering along and tasted it , way to sweet , in went some more mustard but that didnt do the trick so i added a couple of spoonfulls of jeffs rub and a splash or 3 of tobasco , tasted again just needed a bit more tang so a good big splash of ketchup , tasted again and presto hey this is very good stuff , kept simmering then let it cool and it went very thick and sticky just what i wanted . 20 minutes befor the ribs were done painted it on one side only . and the wife thinks i am some sort of taste bud god or some thing . well she said they are my best so far ( but i think she is just glad she gets out of cooking ) did some taters cut into cubes in a foil pan in a dash of olive oil and some sage and rosemary, onion powder ,garlic salt, and a pinch of the rub .the glaze realy made the difference and i think not foiling .i did cover them loosely with foil after they were cooked ,to rest and cool a bit for half an hour
