Country Style Ribs prepared with a layer of salt, pepper, and garlic powder, then a layer of Butt Rub. Let these rest on the counter while the Oval XL come to temp of 275*. Prior to placing ribs on the grill added maple wood pellets to the coals. Smoked ribs until they reach internal temp of 175*. Then they were placed in an aluminum pan that had a mixture of apple juice and Big Bob Gibson bbq sauce. I covered pan wth foil and placed back on grill. I let ribs braise until internal temp of 190*. Then removed from pan, glazed with Gibson bbq sauce and placed on direct heat to let sauce carmalize. Served with left over homemade mac and cheese, that was smoked on the Oval earlier in the week, and green beans.
