Preheat the grill to low by turning on the two right burners and leaving the two left burners off. Use an oven thermometer to determine when the grill reaches between 220-250 degrees.
In the South, we like our ribs sweet. Brown sugar, molasses, sorghum, honey – we’ve got the rub to satisfy any sweet tooth. Try this recipe for this amazing take on a Southern favorite follows, but first – a couple of tips:
Rub the ribs with plain yellow mustard. It will act as a glue for the rub but won’t add any additional taste to the ribs. Liberally apply the rub on both sides of each rack.
Add the smoking box to the far right lit burner and put the ribs, bone side down, on the two left unlit burners. Close the lid and smoke for two hours.
After two hours, bring the ribs indoors and tear off four large sheets of heavy duty aluminum foil. Put each rack, bone side down, on two pieces of foil. Smear each rack with ½ stick of butter, sprinkle with the light brown sugar and minced dried onion. Apply three lines of Tiger sauce to each rack.
Tightly close the packets and return them to the unlit side of the grill for one hour.
Bring the rib packets inside and test for doneness by inserting a toothpick into the meat. If it easily slides through the ribs they are done. If not, seal the packets again and return them to the unlit side of the grill, testing every 10-15 minutes for doneness.
Remove the racks from the foil and brush a light glaze of BBQ sauce on top of each one. Return to the unlit side of the grill, close the lid and let the sauce set.
Move the ribs to a cutting board and let them sit for 10 minutes before slicing.