The buffalo style gets a good dusting of some sort of hot Cajun style rub. I like soileaus the best but when I'm out of that any Cajun flavored rub will do. Gunpowder hot rub is really good too. Cook the ribs like you normally would do. I add butter or parkay and some buffalo sauce when I foil to baste the ribs in the sauce for an hour. Once out of the foil I put more sauce on them very 20 minutes until they hit the tenderness I'm looking for.
My favorite are the buffalo style. I love the hot tangy buffalo flavor. I gotta make these every time I make ribs.
My next favorite were the super pig ribs. I didn't sauce these because I wanted to taste the rubs alone. It's was a first time using the sunshine grilling spice on ribs and those were good too but not as good as the super pig rub.
