Most Texas bbqed ribs are dry rubbed with spices, cooked low & slow and mopped with a thin mopping sauce to keep them moist. Adding water to the foil they're cooked in helps keep them moist without mopping them. Some cooks then finish them with bbq sauce at the end and for some that's a sin! I'm not a pit master or an expert on the subject of bbqing, but this is how WE like our pork ribs and we get no complaints. <br />We use Post Oak wood in a smoker with an attached cook box where you build the fire separate from where the meat cooks. You can use a regular grill (charcoal or wood) building the fire on one side and cooking the meat off to the other side. <br />My father used to be the sauce man for our church bbq fund raisers and I used his sauce as a starter for my sauce.

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