| If you are cooking on a gas grill, it is imperative | | | | to blacken the meat, or overpower the flavor |
| you do the following: | | | | with smoke. After two hours the meat 'seals' and |
| Cook at as low a temp. as you can without your | | | | nothing else can penetrate the meat...that is why |
| burner flaming out. Cook as far away from the | | | | the low temps are so critical to imparting the BBQ |
| flame as you can, if a double burner, put meat | | | | spices and smoke deeper into the meat early on |
| over the unlit side, for example. AVOID | | | | in the process. If you can not impart smoke to |
| FLAIRUPS!! Remember..time and temperatureYou | | | | the meat, there is one other alternative...marinate |
| MUST introduce smoke to the meat, or it will not | | | | the ribs in large ziplock freezer bags with each |
| be BBQ. Period. Use some hardwood pellets or | | | | two slabs getting one cup of Worcestershire |
| moistened Chips of hickory or mesquite combo | | | | Sauce, one half cup of Wicker's marinade, and |
| applied to your lava rocks. Oak is fine. NEVER USE | | | | one tablespoon of Liquid Smoke, which is a |
| RESINOUS WOOD, such as cedar or pine..the | | | | product found in the same section as the |
| resin can impart toxins to the meat and make | | | | Wicker's. Marinade overnight..or for at least 8 |
| everyone sick. Smoke flavor is imparted to | | | | hours before applying dry rub. It gives a false |
| meats only within the first 2 hours and at below | | | | flavor, but it is better than no smoke flavor at all. |
| temps of 200F. Excessive smoking can only serve | | | | |