EVERYONE knows the barbecue mantra “low and slow:” cook tough cuts of meat over low indirect heat for hours and hours until they fall off the bone and melt in the mouth.
I thought that was about all there was to it. Then I tried several recent recipes from acknowledged masters of the grill, and got dry, chewy spareribs. I took a closer look under the grill lid, and what I saw leads me to offer some fairly heterodox advice for barbecuing ribs:
Don’t try this at home.