I have been smoking a lot this summer and a new trick I have been doing is putting a smoke pack right in the BBQ with the ribs... Always indirect heat and I turn the BBQ as slow as possible and let it ride. The cooking time is about three hours at 180 degrees - I have just used maple this year, and everyone seems to enjoy; never leftovers!!!
To make smoke pack, get small pieces of maple, no bark, and wet them and wrap it up in aluminum foil put it right on the part of BBQ with heat/flame and let it smoke away...
My uncle Rocky and I have been chomping at each other about a rib off for quite some time now, and finally it happened.
Rocky: He went for a more BB Barn style; crock pot with a sweet and sour sauce
Chris: I went for a classic slow wood smoked rib with a spicy sauce
All the guest were invited to vote on their favourite... It was a split with the adults, but luckily I won the kid vote and took the bragging rights... of now... he'll be back with a vengeance in 2015.
Classic cantina food to be had a Burger Bob's... Nothing fancy, nothing small, nothing healthy, but occasionally on summer nights when the air is thick and kitchen closed, a burger sure hits the grease spot!