| Marinate your ribs the night before or at least 1 hour | | | | The secret is in the in-direct heat. Place the coals to |
| before you cook with your favorite marinade or rib | | | | one side of the Grill and the Ribs on the other side of |
| rub. | | | | the Grill, away from the direct heat. Place a tin pan |
| Then before cooking, smear olive oil on the grill grid | | | | under the cooking area of the ribs next to the coals |
| to prevent your flavors from getting stuck to the | | | | to capture any marinade dripping off the ribs. |
| grill. Allow the grill to heat up but not to maximum | | | | Prepare enough coals to keep the heat there for 2 |
| heat before commencing with the ribs. (Leave the | | | | to 3 hours and remember to turn the ribs over every |
| sizzle for the other meats.) | | | | 30 minutes adding a coat of marinade and spices to |
| One can use direct heat much like cooking burgers or | | | | keep the moisture in the meat. Then use a dome |
| steak, but can direct heat get the meat tender | | | | shaped lid to cover the ribs keeping the heat in from |
| enough to practically fall off the bone and melt in | | | | above to circulating the hot flavors. |
| your mouth? | | | | Finally, a simple slice with a sharp knife through the |
| First time Chefs always either burn their rib racks or | | | | thickest part of the rib to test the color in the middle. |
| under cook them on the Barbecue. How much heat is | | | | Any pink, keep cooking till done. Practice and patience |
| enough and how to tell if the meat is undercooked is | | | | gets how to bbq perfect. |
| the key. | | | | |