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The answer to this question depends on what you're cooking and whether you're cooking over direct or indirect heat. When you close the lid of your grill, you're trapping the heat and allowing the temperature to rise. You're also allowing the food to cook faster and enhancing its flavor. While thin foods that are cooked in a few minutes over direct

3 hours of smoking unwrapped at 225 degrees, followed by 2 hours of cooking wrapped in foil (with a little liquid, such as apple cider), followed by 1 hour of cooking unwrapped at a higher temperature, with a generous basting of barbecue sauce.

Before putting them on the grill you boil the ribs for 40 minutes.

a) At one end of the rack, slide a dinner knife under the membrane and over a bone. b) Lift and loosen the membrane until it tears. c) Grab the edge of the membrane with a paper towel and pull it off. d) The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.

Wood chunks range from the size of a golf ball to the size of a fist, producing a steady source of smoke as they burn slowly during long cooks,Wood chips are much smaller than chunks, burning fast to produce quick bursts of smoke during short cooks,Pellets are long, thick rods made from compressed sawdust. They are ideal for short cooks, burning ho

a) Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan. b) In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sa