The Goal is meat pullback from the ribtips,and fall off the bone.Slabs should be trimmed close and squarely,so customer can see the pullback at ribtips,since this shows perfectly cooked.
Soak in a pan of water with maybe 5% black secret liquid,until ready to cook.Stack in a 4 inch deep metal hotel pan,cover the top very tightly with foil,so no steam can escape.
Never put rub,or any kind of sauce,because it hides the pork flavor.
Steam for three hrs in a preheated 350º oven and let cool down,until ready to sauce and grill.
Slabs should be all white with all color steamed out,meat pulled back from ribtips,and falling off the bone in chunks.
When ordered,dip cooled slab in sauce,paint on more sauce and grill.Flip sides and sauce heavily each time,until sauce is cooked on and grill marks are burned in.Sauce should be thick tomato based with brn sugar.
When you see the marrow bubbling in the rib ends,you know that is the perfect 160º,that shows the perfect rib and you can quit flipping and heavy saucing and serve.
While customer is waiting,be sure they get the four, for price of one, mixed drinks,to ready their palate.[I added this,from old observations]
There ya go the "perfect bbq rib "dinner.
Shame I'd have to drive to "Mickey Mouse Town" to get some.
