Stand the ribs in a rib rack to double the number of ribs you can cook in a limited barbecue space.
To protect the meat, begin with the bone side of the ribs facing the heat.
After the first hour of cooking, baste the ribs with a “mop” or alternatively, spritz or spray them. You can use apple juice, water or any other liquid.
Periodically swap the positions of the ribs in the rib rack for even cooking.
Toward the end of cooking, face the meaty sides of the ribs toward the heat to brown and crisp the surface.
Premium Tool Set