Rendezvous ribs

My experinece with ribs in the cs is that they come out so juicy you really don't need to baste them. I take mine out when done (which I judge based on the amount of shrinkage and pulling away of the meat from the bone); then I brush them generously with bar-b-q sauce, double wrap them in foil and put them in the cooler for about an hour to let the flavor develop. Hasn't missed yet!!

Hey,sfent....Rendezvous Ribs are a direct grilled technique....You can find my whole post on it in the recipe forum.....They mix a little of their rub in to a vinegar and water mop and use occasionally.....When they come out of the cooker ,they are sprinkled to color and the rub is available at the table....They use a table sauce on the side,which can also be found in the forum.....Check John Wills, also in the forum recipes.Hope this helps.