to keep the meat moist and tender through the cook.
to cook, but with this method, it couldn't be easier!
In a large bowl, mix your rub ingredients, grind coarsely and slather over the ribs.
Add the rest of the wet ingredients, bring to the boil, then simmer for 15 minutes. Transfer to a boat with a basting brush for use during cooking.
Set up your grill using the snake method, making sure to put plenty of wood chips around the top of the charcoal, so that it creates an even smoke.
Light 8-10 briquettes in a chimney starter, then add to one end of the snake.
Place the ribs in the indirect heat area of the barbecue, insert the probe for the thermometer into the thickest part of the meat, away from any bone, then place the lid on with the vent over the ribs so the smoke is pulled across them.
Leave to smoke for one and a half hours before adding any mop sauce, then add at intervals of around 45mins- 1 hour. You should have plenty of sauce, so feel free to really add it on!
Keep an eye on the temperature - 225 degrees Fahrenheit is ideal, but don't worry if it goes as high as 300, the ribs can take it.
Mashed potatoes and loads of mop sauce!