Some of the most enthusiastic of Barbeque Grillers cook ribs on a Weber kettle grill with fire boxes. The griller can start by using the charcoal with mesquite in the kettle and use some sort of charcoal starter with used newspaper print as a source for ignition. After the charcoals are getting a white ash over them, you can pour them into fire boxes, then place the coal in an aluminum pan between them to add some beers to keep the moisture in the kettle, place the grill “on”, cover the grill and tame the fire right down to about 250 degrees. Some favorites to marinate are “St Louis Cut” ribs or baby backs in a rice wine vinegar for a couple of hours.

Then, cover them in your special recipe and lay the ribs with the side of the bone down, without looking at them for at least one hour. After that first hour, it’s advisable to keep a close eye on the ribs until the meat slides up the bone. Then, you can cover the ribs with brown sugar and release them for another 45 minutes—keeping a close eye on the ribs every ten minutes or so. Thus, when the ribs have a delicious looking bark on them and the bone ends are clean, you can drip honey on the ribs, wrap them in aluminum foil for another 15 minutes, and enjoy.

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