IF you’ve really got the time… put ’em in your oven at 200-225 degrees for 3-5 hours(depending on the size of your slab). This is the temperature maintained by championship smokers. The low temperature and long cooking time will keep your meat tender and moist. You will reap all the benefits of cooking them in a real smoker(except the smoke of course). If you’d like, you can brown and crisp them off on your gas grill. Sauce goes on the meat after it leaves the heat. Warm up the sauce separately to get maximum flavor. Good stuff, I wouldn’t fool ya.