your favorite BBQ sauceif desired (Note that if you use a sauce that contains a lot of sugar you will really need to keep an eye on the ribs or the sauce may burn. I used my Bourbon Street sauce, which definitely has brown sugar in it!)
Instructions
Place the ribs on a large piece of foil and sprinkle rub on both sides.
Rub in slightly then seal.
Refrigerate for up to 12 hours.
Fire up your Big Easy.
Cook the ribs for 90 minutes. You should see the meat pulling back from the bone about1/2" - 1". If not, let them cook a bit longer.
Slather the ribs with sauce, if desired. Note that if you use a sauce that contains a lot of sugar you will really need to keep an eye on the ribs or the sauce may burn. Return ribs to cooker for 15-30 minutes or until they have a nice crust on them.
Remove, let rest for 10-15 minutes, then slice and serve. If desired, have additional warmed BBQ sauce on the side for dipping.
Notes
To fit the ribs into the cooker you'll either need to coil them as I did (I found this to be easier to do with the Big Easy kabob insertas a kind of holder) or cut them if they are too long and use the Big Easy rib hooksto hang them.