Hey, you guys. Try finding some "Dave's Insanity Sauce" and cooking with that.
Just be careful with that stuff. It's not only hot for taste, but if you get any on soft skin, (ie: between your fingers), it burns like hell! One tablespoon is typically all you need for one gallon of chili.
His BBQ sauce is OK, but if you really want to zest up a rack of ribs, mix it into some of the Jack Daniels #7 sauce.
Start with a whole container of the Jack Daniels in a bowl, then teaspoon in the Dave's BBQ sauce. If you like a it sweeter, then add a little brown sugar, or use the Jack Daniel's Hickory Brown Sugar to start. Mix well, apply to a rack of ribs and slow cook.
BTW, I found out about the Dave's product on Food Channel.
Personally, I like to add my own brown sugar as I can get sort of a glaze on the ribs, which keeps in the juices.
To kick it up one more notch, make one bowl of the sauce two days before the grilling. Pour the sauce in the largest baggie you can find, and put the meat in the bag and place in the refrigerator. Every time you hit the refrig for a beer, turn over the bag. On the day of the grilling, make up a new bowl of sauce. Remove the meat from the bag and put the ribs on a hot grill at 375. As soon as all the ribs are on, cover and cut the temp to 250-300. Throw out the bags with the sauce that the ribs were marinaded in. Then every 15 minutes, turn the ribs and splash on some new sauce with a paint brush.
PS. If you want to "scratch it", see the Jack Daniels recipe and add some hot peppers for the bite.