Donny, real BBQ is smoked - not grilled! It takes about 5 days in the brine solution, then 6 hours in the smoker with hickory or a mix of hardwood chips. I used an electric smoker for ribs, which was a bit faster by a couple hours. The sauce was used as baste, then when the pork was pulled, it was added to the meat before making the sandwiches. Damned, I miss that smoker. I gave it to my next door neighbor and he loves it.

Gary