I'm with you on the BBQ sauce. I like the dry rub & seldom use sauce. I was wondering about Woody's if it was sweet and you stated it was not? Do you add it while the ribs are still cooking or add on after they are finished? I just ordered 2 jars & saw a recipe for cooking chicken thighs in this sauce on the stove. Have you tried that?
Chicken thighs are not my favorite. I have been meaning to try some of the competition recipes, where they skin them, scrape out the fat, re-wrap the skin and then smoke them, but haven't gotten around to it.
I don't like sweet BBQ and Woody's isn't sweet. I cook my baby backs about 2 and 1/2 hours. I start them ribs down, turn them over in about an hour, for about half an hour or so and then back over. When I turn them meaty side up is when I add the Woody's, so it's on there for 1/2 hour to an hour or so.
If you like smoked chickens, try my rubb recipe. I cook them whole. I wash them, dry them, spray them with olive oil and rub them down generously with my rubb. I then put them into a turkey bake-in bag overnight and smoke them just like I do my ribs. They come out fantastic!
FWIW...like I said, I DO NOT LIKE sweet BBQ; but when I cook brisket, I cover it in sugar and let it sit in the frige overnight. I scrape it all off and add my rubb before cooking. Believe it or not, the sugar all goes to crust and you get very little sweet taste added to the brisket.
