To Finish Sauced Ribs on the
Grill: Remove ribs from vacuum bags and carefully pat dry with paper towels. Light one-half chimney full of charcoal (about 2 1/2 quarts of coals). When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover
grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas
grill to the medium heat setting, cover, and preheat for 10 minutes. Scrape the
grill grates clean with a
grill scraper, then oil the grates by holding an oil-dipped kitchen towel or paper towels in a set of tongs and rubbing them over the grates 5 to 6 times. Place the ribs, facing up, over the cooler side of the
grill. Cover and cook until ribs are heated through and dry to the touch, about 15 minutes.
Brush ribs with a layer of sauce and transfer ribs to hotter side of
grill. Cover and cook until sauce is mostly dry, about 7 minutes.
Brush with a second layer of sauce, cover, and cook until second layer is sticky, about 5 minutes longer. Remove ribs from
grill, paint with one last layer of sauce, and serve, passing extra sauce at the table.