Fellow BGE'ers. I recently was in Memphis and had great ribs from a place called The Commissary. I asked them how they cooked them. Pretty standard stuff except that when they add their sauce at the end they put more smoke to em. [p]Tonight I did a variation of the 3,2,1 method. I always put my sauce on for the last 30 minutes at which time I threw on some Jack Daniels Chips for some fresh smoke. May have been best ribs ever....I guess the sauce holds some of the smoke flavor. Give it a try next time you do your ribs and let me know if you agree.[p]If you got'em smoke'em!