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Do ribs first. They take less time and won't get too black if your fire is too smoky. Here's a basic mop sauce you can use:
1 stick butter
5-6 cloves garlic
2 TB brown sugar
1 pint cider vinegar
Make sure you season the ribs with a bunch of black pepper to start with, and salt them to taste after cooking them.
I'd suggest hickory wood. That's what they use for real BBQ, as opposed to fruit woods and other crap that gets used where BBQ is ruined by "fusion" cooks and other undesirables.
I don't know of any easy way to cook BBQ without tending it way too often. Read a good book, drink a lot of beer.
Like I said, I make my own coals by burning hunks of wood in another grill. I don't know any other way around the problem. If you can see lots of smoke, that's too much.
JR
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