The sauce is a mix of these fine ingrediants....love every one of em' and combined they are fine indeed:
Pulled after 2 hours 25 minutes:
Temp was 310f when I put em' in and stayed around there for 45 minutes then slowly dropped I added more wood and charcoal and the temp was never below 260f for long. I pulled the ribs as they looking a little dry. In the foil all I added was a little honey, some of the water/cider vinegar mop and in 1 pack Tiger Sauce and the other some home made sweet and spicy scotch bonnet sauce:
Money shots will not be too far off now boys.