There's a distinction to be made between BBQ-ing
. You seem to be concerned with grilling. The difference is easy to determine.
Grilling is done over the coals or very close by. Heat is usually higher and the cooking time is quicker. I've had good results with ribs doing just as Lisa describes in the post above. I'll mop them with sauce during the last 10 minutes or so just to set a glaze. They need the flavor of the sauce if done with the parboil step but it cuts way down on cooking time.
BBQ is indirect heat with wood smokes as the main flavoring and is done "low and slow" in the southern BBQ style. Low heat/temperatures of 220 - 250*F and a good amount of time to allow the meat to cook out tender. When I do my BBQ ribs, I do them in a water smoker. Check out this web site for some great ideas The Virtual Weber Bullet
. It discusses how to BBQ and grill using a water smoker but more specifically, the Weber Smokey Mountain cooker. There are quite a few different style cookers out there and I've use a few but this is by far the easiest and most consistent cooker I've used so far. I used a cheapie from eBay and learned my lesson. It worked but I had to baby sit the unit to control the heat. I kept checking craigslist for a Weber SMt. until I got lucky and found someone selling an unused assembled unit for ~ half of the going price.
To answer your question about how I BBQ my ribs, I just use a Texas Sprinkle rub on them just before I place them in the smoker. I keep the water pan full and the temperature ~ 235*F, spritz them with 1:1 apple juice and cider vinegar about once every half hour after three hours and they're perfect in 4-4.5 hrs. Finishing with a sauce is optional (I don't prefer any, the smoke is the spice
Here's a few pictures of my BBQ results that can be found on other threads. Be careful not to drool on the keypad viewers!
- Ribs...... tender and juicy with a nice smoke ring!
- and last but by no means least, Pork Butts for pulled pork