While Jim and Paula Dotterwick, who have their own barbecue sauce line, use a smoker instead of a grill for slow cooking, they have a few tips that may help people who fire up the backyard grill this weekend as summer approaches.
Keep the meat moist as it cooks. Try cooking in aluminum foil with a little water and crimping the edges tight. Or throw in a few ice cubes, which create steam as they melt.
Put the sauce on at the last, just to warm it up and liven up the flavors or warm it and put it on the side as a dipping sauce.
Try using Lawry's Seasoned Salt and a little brown sugar for a sweet and salty taste. Put the mixture on ribs in the morning and then cook in the afternoon, with a little shake of the preferred mixture just before serving.
Think about different options than just mesquite chips for barbecue flavor. There are a number of wood charcoal options and even coconut charcoal. Some wood versions grind up former wine barrels and create a variety of flavor options for grilling.
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