On 30-Dec-2007, Janet Wilder > wrote:

> 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

Good on ya Janet. There's a lot of folks here that know what they're doing
and although we often argue, mostly about things that don't matter, the
general theory seeps through. It's nice to see folks like yourself that are
astute enough to read between the lines and extract what you need to
adapt your hardware and environment to produce a product that YOU
desire. Your description convinces me that you have a pretty good idea
what it's all about.

Live Large
--
Brick(Youth is wasted on young people)