Just some added history before I give you the last, but best of all, in The Rib Wars.  As I mentioned, my husband and I have engaged in the rib wars for as long as I can remember.  My husband has long argued to combine both the wet and dry rib process together and I finally gave in.  The following ribs are the ending result and I must say, they were everything a good, gooey, melt in your mouth rib should be.

Remember to prep your ribs by removing the sinew.  We then mixed our dry rub as usual.

We used the same dry ingredients as from the first ribs.  We then covered the ribs with the rub and set the ribs aside (the cold porch) for several hours.

While the ribs were resting on the back cold porch, we put together a bar-b-que sauce so that it too could rest with the ribs.  We used the following ingredients.  This sauce is different than the one we used in our wet ribs.  It will be much thicker.

Again, we have never measured, e have cooking along time (many years) and recipes for us went by the wayside a long time ago.  Some of the ingredients above are molasses, black pepper, ketchup, a bit of our homegrown horseradish, ketchup, dash of balsamic vinegar, paprika, dash of soy sauce, and honey.  We pureed the ingredients in our magic machine and presto!

After several hours we placed the ribs in the oven to cook with a wet bath.  We usually cook them at 260 degrees for 2-3 hours. 

When the ribs were done...we removed the wet bath and coated the ribs with our sauce.  We placed in the over in the middle under the broiler for the finishing touch.

Here is our finished rack of ribs and these had to be served with a roll of paper towels and a fresh Caesar salad.  Bon appetite!