Reply #21: I concurr with matcom.

[TXlib]

He does indeed sound like a ribs expert, as I consider myself to be one as well, and I agree with him.

The trick is to cook "low & slow" -- indirect, low heat (~220 deg F) for a long time (for ribs, 4-6 hours)

I have a smoker grill -- the kind with a side firebox, so you cook with the hot smoke. I get a natural chunk charcoal fire going, and then I add seasoned, soaked hardwood. Hickory, mesquite, oak, fruit-bearing wood, nut-bearing wood, doesn't matter. Just make sure it is rated for cooking food, and not treated.

You can use a mop if you're worried about the meat drying out -- 1/2 water, 1/2 vinegar, some mustard and spices... there are plenty of BBQ cookbooks that will give you good ideas. Just don't put anything containing sugar (that includes tomatoes) in the mop.