Once the ribs are ready to continue, set your grill temperature around 250 degree F, but definitely not more than 265 degrees F. (the burning temperature of sugar). Place the ribs back in the same place to finish cooking.
When smoking ribs it is up to you whether to add sauce or not. However, with the gas grill method I encourage the use of a good barbecue sauce. It adds authentic barbecue flavor to your ribs and adds to the surface texture of the meat.
The secret to a good sticky rib is multiple coats of barbecue sauce. The best method is to sauce one side of the ribs, close the lid and cook for 5 minutes. Then open the lid, flip the ribs and sauce the other side. Do this for 30 minutes and you will have a heavy coating of barbecue sauce.
Five minutes after you put on the last coat (at least 2 coats a side) take your ribs off, cut, and serve.
