Here's another good gluten-free barbecue sauce found at the local Hannaford.
(The pork tenderloins were coated in Union Chili Sauce and turbinado sugar, removed at 160f.)
I used the sauce to paint the ribs during the last 1/2 hour of a 5-hour cook (250f). Prior to smoking, they had been coated in mustard and Dizzy Pig Swamp Venom and left to mellow for 1/2 an hour.
|Pork Country-style Ribs|