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1
Make the rub: in a bowl, combine the rub ingredients; mix with your fingertips.
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2
Remove the thin membrane from the back of each rack of ribs; let ribs stand at room temperature for 20-30 minutes before grilling.
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3
Use about half of the rub to season the ribs on both sides.
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4
Grill, meat side down, over Indirect Low heat (grill temperature should be about 300u00b0) for 30 minutes.
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5
Meanwhile make the sauce: in a saucepan over med-high heat, warm the oil.
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6
Add in the garlic; cook until it begins to brown, about 30 seconds, stirring occasionally.
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7
Add in the tequila and stand back (it might flame up).
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8
Add in the remaining sauce ingredients and the remaining rub.
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9
Stir the mixture, and then simmer until it reaches a thin sauce consistency, 8-10 minutes.
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10
After the ribs have cooked for 30 minutes, turn them over.
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11
Continue to grill for another 30 minutes, and then start basting with the sauce every 15 minutes for the last 30-60 minutes of grilling.
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12
Grill until the meat is very tender and has shrunk back from the ends of the bones.
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13
The total cooking time should be 1 1/2 to 2 hours.
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14
Transfer the ribs to a baking sheet; cover tightly with foil.
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15
Let rest for 30 minutes before slicing into individual ribs; serve warm.
