My Barbecued Country Style Ribs
The grilling directions owe much to Stephen Raichen's "How to Grill." I can't recommend this book enough.
Prepare the barbecue for indirect cooking at medium heat. I use an old Weber kettle with rails to keep the coals on either side of the middle. I find that using a lower layer of lump charcoal cover with a layer of briquettes seems to light up reliably. Once the coal are started, close down the vents to half open or less, depending on weather conditions.
Baste the meat generously and add more apple wood after 30 minutes and again after one hour. At the one hour point you will probably need to add some more charcoal briquettes to the fire.
Sweet Baby Ray's Barbecue Sauces have just hit the Boston area supermarkets at about $1.50 per bottle. The is easily the best barbecue sauce I have ever tasted. The honey flavored sauce is very nice also; I haven't tasted the others yet. Their web site (www.sweetbabyrays.com) lists stores all over the country, so it should be available locally.