OK, I'll give some credit to Bobby Flay. In general, I'm not keen on Bobby. I think he's over-rated. But on ribs I'll give the Flaymeister his due.
KC Masterpiece. Pick a sauce and use it.
I've tried many, many recipes and I've created a few of my own: dry rubs, cooked stuff, mixed stuff and combinations of all three. Results have varied.
Then, I watched a show where Master Chef Bobby Flay extolled the virtues of a bottled concoction. Could it be true? All this work for nothing, that is, nothing spectacular?
My conclusion is, yes, the bottled stuff helps you create a memorable meal with no muss and no fuss. Yeah, I'll add a few things of my own just for style, but KC Masterpiece Spicy does the job.
Tonight there was much gnashing of teeth and yummy noises. Music to a gourmet's ears.