- pork ribs - 2 pieces
- wood chips - 2 cups
- barbecue sauce - 1 glass
- spices for meat - 1 glass
On the eve of preparation: Prepare the ribs. Cut off the excess meat from the ribs. Pry a thin membrane on the ribs (using a spoke or another prong.) Remove the membrane from the ribs. Sprinkle each side of the ribs with 1/2 cup of spices. Place the ribs on a large sheet of foil. Properly wrap the ribs in foil and put them in the refrigerator for 10-12 hours. Day of preparation: For an hour before the preparation of the fins, soak the wood chips in the water. Prepare the grill. If your grill provides a rack for the ribs, it's great. Remove the chips from the water and place them on the coals. Put the ribs on the grill in a special rack or simply on the grate, if there are none. The heat source should be located as far as possible from the ribs. Close the cover. Every 20 minutes, open the lid and turn the ribs. Change the ribs in places on the counter. Approximately in an hour the meat should be browned and significantly reduced. Clean the racks and put the ribs on the grill grill. Turning over, pour the sauce until it is over. Remove the ribs from the grill and cut them apart. Bon Appetit! The dish is ready.
Servings: 3