For this technique it is important to remember that if the
fire is too hot you will bum the ribs to a crisp. Be stingy
with the fire. Just a little heat, a lot of smoke, mop and
turn the ribs regularly, and by dinnertime you'll have the
best barbecued ribs you ever ate. This method works for
beef and chicken, too.
Directions
After building a low fire according to the smoke/indi-
rect cooking method described at the beginning of this
chapter, put on a side of pork ribs to cook and begin
mopping each side with the mop sauce (see recipe
below)
This method requires constant attention
About
every 20 minutes, mop the ribs, and turn them
After 4
hours, the ribs should be done
To test, take a pair of
kitchen tongs and lift up one end of the ribs
The meat
should be very flexible and bend almost double without
threatening to break.
Some people say cooking ribs by this method is crazy
It couldn't possibly take 4 hours to cook little skinny
ribs
You'll just have to give this method a try and taste
the ribs for yourself.
