I pretty much follow Adam Perry Lang's instructions from his book BBQ 25. In the foil stage, one adds chopped vidalia onion and some brown sugar, and when that's done, I scrape the onions and let the juices in the foil drizzle into a pan, and then add ketchup, mustard, apple cider vinegar, brown sugar, a little maple syrup, and chili powder. Once that's all set, I paint on the sauce, give it a last 'kiss with smoke' for about 20 minutes and make sure the sauce on the ribs is nice and gooey, and we're ready to eat. We had it with potato salad that I make with little red potatoes, boiled eggs, mayo, dijon mustard, and diced kosher pickles. It's a great way to end the week!
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