Ok, based on everyone’s advice, my plan is to get up in the morning and dry rub with a spice mix, let sit till about noon, slow cook for a couple of hours at 350 with a little water for steam like CCA suggested, take out and let cool.

Then I’ll cook up the sauce I found in a cook book that looks interesting,

Then about 60 minutes before the boss gets home, I’ll put them on the grill and baste with that bourbon-brown sugar sauce.

Sound reasonable?