ribs are served "Wet" or "Dry", the sticky you described being the wet. When ribs are properly cooked, i.e.
like Brad does it,
, they are tender no matter what the exterior looks like. Granted, there can be some
tough bark on the outside, depending on the grain of the meat and the length of the strands, but underneath
it should be super tender, due to the low and slow method of cooking them. And whether it is dry and
crystally and oily (dry-rub), or sticky and shiny wet (sauce), that outer layer of meat is the same.
But to call it tough is likely a bad choice of words on my part. The BBQ sauce making it wet doesn't make
it tender, that's all in the cooking no matter what's on the outer layer.
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Recipes??/ We ain't got no stinkin' Recipes! I take a rack of ribs, peel the back membrane off with the aid
of a dry paper towel, shake on my 'rub' mixture, and place all my coals on the right-hand third of my grill
and the ribs on the left 2/3s and cook em at 225 with smoke for 2 hours and then another hour and a half
with just low 225 degree heat and they are done. I just throw a few thick bits of oak or pecan on top of
the coals and close the lid. That makes smoke and eventually turns into coals, after about an hour I
replace the wood chunks then let it go on for the rest of the time like that, providing I hold my heat
properly. And what I have found funny is I was ALWAYS a dry rub guy, I can dip it in sauce later if I want.
But since I got some of that Sweet Baby Rays, I am all wet now. Same enjoyment.