Janet wilder wrote:

> I smoke baby backs in about 3 hours on the ga grill. You need one that
> is big enough to offset the meat from the flames. I put the mea with
> heavy foil under it on the cold side of the gas grill. I make a packet
> out of foil and put a few blocks of hickory, chunks, not chips, in it
> and poke 2 holes in the foil This goes on the hot side of the grill. The
> temp is between 250 an 280 and te ribs are perfet. I turn them once.

I've done that, but with larger ribs, and had to spend a lot of hours at
it, keeping it at no more than 225.

They were great, but could've gone even longer if I'd had the patience!

Susan