Barbecue Ribs

1. 1

   Make enough basting mixture to keep the meat moist while cooking.

2. 2

   Alternative meats include a 12 to 14-pound shoulder or loin back ribs, cut in half.

3. 3

   Ask your butcher for recommendations. Sprinkle the dry barbecue seasoning on the meat 24 hours before cooking.

4. 4

   Steam the meat in a pan for 45 minutes.

5. 5

   Do not put the meat directly in the water.

6. 6

   Raise it above the waterline with a grill or some other device.

7. 7

   After the steaming process is complete, put all of the meat in a Webber Closed Cooker and let it cook for 12 to 14 hours.

8. 8

   Baste with vinegar-water periodically to keep it moist.

No additional tips available.