Aside from keeping your ribs moist, the other key is to leave them alone. Focus on keeping a good fire (I used lump charcoal and oak logs), and back off the ribs.
If you’re lookin’, you ain’t cookin’. -A very wise pitmaster. ( amazingribs.com )
There were also a couple sweet potatoes to roast, and just as before, the tongs did not disappoint. They handled everything with ease. The result: pure awesomeness.
*Editor’s Note: On it.
Stay tuned for the last two installments on the OXO What a Grill Wants Series:- The Meat Tenderizer: Pounding Food into Deliciousness - The Lost Grill Tool: Where’s My Burger Spatula?