What do you guys put on your ribs and chicken when you're grilling?

Dry rub, store bought sauce or marinade, homemade sauce.

I want to try someting different than "sweet baby rays" sauce.

why??? there is nothing better!!!

try Bone Suckin.  I know it's sold here in Lake Worh but not sure where in Boca.  I get it at the Whole Food Store even though it's not one of those greenwise foods.  Publix may carry it.  It is BAD ARS.

Love sweet baby rays!

I use the brown sugar kind...

I used to use Carolina bone suckin sauce, but after a thread on here a few months back I tried Sweet Baby Ray's and it is awesome, not to mention about 1/4 of the price. The only thing I still prefer bone suckin sauce on is ribs.

For grilled chicken, pork chops, etc. I use a sauce from a BBQ place in Austin called the Salt Lick.  I think they sell it nationwide.  It is a mustard based bbq sauce, as opposed to a ketchup based sauce, so it has a lighter color and a much stronger flavor.  As a result, it's not much good as a condiment, but it's a great marinade/cooking sauce.

For my ribs I make my own sauce, since I braise my ribs in the oven instead of grilling/smoking.  The sauce is (my measurements aren't exact, I just taste as I go) orange juice, apple cider vinegar, worcestecire, liquid smoke, soy sauce, brown sugar, honey, and salt.  That doesn't taste good as is, but after braising the ribs in it, reduce it on the stovetop.  The fat from the pork will transform it.

Normally Sweet Baby Rays but my son whipped up a sauce made out of French dressing and catsup.

Had a very interesting tang that coated the chicken very well.  It was good.

Love sweet baby rays!

I use the brown sugar kind...

X2

I absolutely love Sonny's Sweet BBQ sauce. I can't get enough of that stuff, and you can buy it cheap from Sonny's. I got a 1/2 gallon for $11.00.

I generally make my own.  I make 4 different types, and try to keep them on hand although the wife always has a bottle of KC Masterpiece for chicken nuggets if she's in a hurry.  I have a thin vinegar sauce, a sweet molasses sauce, a mustard base and a mayo sauce.  Surprisingly that mayo sauce is dang good.  Generally seems to be a Bama product I believe.

Best sauce: Gates Original

http://www.gatesbbq.com/

Best rub: Oklahoma Joe's Squeal

http://www.oklahomajoesbbq.com/

8-)

Gene's Juice

BBQ Sauce

6 tablespoons (packed) dark brown sugar

½ cup cider vinegar

¼ cup molasses

¼ cup honey

¼ cup Worcestershire sauce

2 tablespoons yellow mustard

1 tablespoon cinnamon

1 tablespoon liquid smoke

1 tablespoon pure chili powder (not a blend)

2 teaspoons freshly ground black pepper

2 teaspoons garlic powder

¼ teaspoon ground cloves

1 teaspoon ground allspice

4 cups ketchup

Coarse salt (kosher or sea) and black pepper to taste

1.      Combine all the ingredients, except for the ketchup, in a large, deep heavy, nonreactive saucepan and bring to a simmer over medium heat. Cook uncovered, until all the ingredients are dissolved, stirring constantly, about 5 minutes. Stir in the ketchup and bring to a boil, stirring well, as the ketchup has a tendency to spatter. Add salt and pepper to taste.

2.      Reduce the heat slightly and gently simmer the sauce, uncovered, until dark, thick, and richly flavored, about 30 minutes, stirring often. Use right away or transfer to jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several months.

Makes 5 cups.

I don't know about ribs, but for steaks I use crumbled blue cheese. I was really surprised the first time someone made it for me because I don't even normally like it. After cooking a steak to you likings, put some crumbled blue cheese on top and broil it until melted. Keep and eye on it to make sure you don't over cook it. The flavor is a very strong flavor and is absolutely delicious. I highly recommend everyone give it a try sometime.

South of the Mason-Dixon Line it is illegal to cook meat

in an oven or gas grill (outdoor oven).

8-)

Gene's Juice

BBQ Sauce

6 tablespoons (packed) dark brown sugar

½ cup cider vinegar

¼ cup molasses

¼ cup honey

¼ cup Worcestershire sauce

2 tablespoons yellow mustard

1 tablespoon cinnamon

1 tablespoon liquid smoke

1 tablespoon pure chili powder (not a blend)

2 teaspoons freshly ground black pepper

2 teaspoons garlic powder

¼ teaspoon ground cloves

1 teaspoon ground allspice

4 cups ketchup

1 drop JJ's Magic

Coarse salt (kosher or sea) and black pepper to taste

1.      Combine all the ingredients, except for the ketchup, in a large, deep heavy, nonreactive saucepan and bring to a simmer over medium heat. Cook uncovered, until all the ingredients are dissolved, stirring constantly, about 5 minutes. Stir in the ketchup and bring to a boil, stirring well, as the ketchup has a tendency to spatter. Add salt and pepper to taste.

2.      Reduce the heat slightly and gently simmer the sauce, uncovered, until dark, thick, and richly flavored, about 30 minutes, stirring often. Use right away or transfer to jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several months.

Makes 5 cups.

There you go, Fluke, I fixed it for you. ;D

South of the Mason-Dixon Line it is illegal to cook meat

in an oven or gas grill (outdoor oven).

8-)

I would have agreed with you until I came across my method for braising ribs.  Dry rub a rack, then wrap it in foil with a cup or so of my sauce, and put it in the oven at 200* for about 5 hours.  Then put sauce on and put it under the broiler for about 5 minutes.  Best rib I've ever eaten.  Spare ribs and beef ribs done that way come out more tender than babybacks that have been smoked.

Ribs can be edible in slowly cooked in an oven, but smoking is still the best way to go. Its gotta warm up around here so I can light fire to some hickory!