In other words, the grill gets no rest around here.
None at all.
I made some spareribs recently, and this is what they looked like when I was done.
I did a really basic dry rub with chili powder, salt, pepper, brown sugar, garlic, etc.. and cooked indirect on my Weber.
For some liquid, I just add some apple cider vinegar to the dry rub and brush on.
At the very end, BBQ sauce. If you check the back of the Grandma's molasass jar, you CANNOT go wrong following that one to the letter. If anything, it just needs some more heat if that's your thing (it's mine).
Here's to sunshine!