As I'm sure you are all well aware, we love our ribs. After our previous experience with smoking using wood chips, we thought we should put the method to good use and slow smoke a rack of ribs. As with the whole chickens, we soaked the wood chips for a half hour and made a pouch out of aluminum foil and punched some holes to let the smoke out. The pouch went straight on the stones, under the grate and the lid stay closed, for the most part, to trap the hickory flavour inside.
A dry rub went on first and indirect heat allowed for a long, slow cooking process while the smoke permeated the meat.
An hour and half later, once the meat started turning a deep red, we basted the ribs using our own version of bbq sauce. We doctored a store-bought sauce by adding chipotle peppers, honey and five-spice to add some zing to an otherwise ordinary sauce.
Contrary to what most people think, these baby-back ribs (from Costco) had very little fat and TONS of flavour.
We encourage you to try slow-smoking on your bbq and you'll see the difference indirect heat makes when grilling meat long and slow.