If the ribs start to burn on the edges before they are tender, stack them on top of one another in center of grill, away from the heat source. About 10 minutes before serving, unstack and brush with barbecue sauce.
This method positions the fire to one side or both ends of grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking like roast and ribs.
(Smoked St. Louis-Style Ribs with Two Sauces)
668 calories; total fat 42g; saturated fat 16g; polyunsaturated fat 5g; monounsaturated fat 17g; cholesterol 160mg; sodium 1560mg; potassium 723mg; carbohydrates 29g; fiber 2g; sugar 21g; protein 43g; trans fatty acid 0g; vitamin a 1069IU; vitamin c 6mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 14mg; vitamin b6 1mg; folate 16mcg; vitamin b12 2mcg; calcium 101mg; iron 3mg.