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Low and slow is the answer when barbecuing your ribs

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By Norm Harding, Reporter

G

etting down the technique of indirect heat is the difference between grilling and burning your ribs. When it comes to barbecue sauce, don’t even think about it until the last 15 or 20 minutes of cooking. Then, think about it constantly.

When finishing ribs with sauce, coat one side of the ribs with sauce, flip them over, coat the other side and then flip them over again. Repeat the basting process at least three or four times during the final minutes of cooking to ensure the ribs are well coated with sauce and evenly caramelized…not burned.


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