I have ribs on the gas grill now. They are on the non-fire side. I took
the advice of the folks here and wrapped my unsoaked hickory chips in
aluminum foil and poked two holes in each bundle.

The smoke is wonderful and nothing is on fire. The ribs are looking
gorgeous and should be done in half an hour. They are a deep mahogany
color and the meat is just about at the shrinking on the bones spot that
says "done".

Serving them with home made slaw and cubed red potatoes with olive oil,
green onions, Parmesan cheese, garlic, oregano and pepper. Potatoes are
wrapped in foil and on the grill, too.

I dry rub the ribs. Sauce at table. This is Texas.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life