This can be accomplished in a home smoker by setting a pile of coals off to one side and standing ribs in metal racks sold at outdoor supply stores. You'll have to move your ribs around. Not overcooking is the main thing. Though barbecue means sauce to most people, pros like Massey and semi-pros like Barket talk about it almost as an afterthought. Massey's restaurant has its own blend, sure, but it begins with a commercial sauce base.
Personal tastes are important.
Save sauces for the table, don't brush them on while cooking, except perhaps in the last few minutes on the grill. Sugar burns quickly. Six for sopping We went to fellow condiment addict Andrew Moore at the Great Southern Sauce company for a variety of new or lesser-known barbecue sauces to add to smoked ribs, if you must. Memphis A thick, dark brown sludge, it has been a prize winner from Minneapolis to Demopolis, Ala., the label says. It won majority support at our house, though the pronounced molasses flavor put one of us more in mind of oatmeal cookies than barbecue.