INGREDIENTS

INSTRUCTIONS

~ Wes Gulley
From: The Only Texas Cookbook, Texas Monthly Press, 1981 By: Linda West
Eckhardt
Everybody wants Wes to bring his ribs to a barbecue. He even knocks off
from work early to give them enough time to cook.
After building a cool fire in his oil-drum pit, with a baffle over the
coals, Wes puts on a side of pork ribs to cook and begins mopping each side
with his mop sauce, He sits out in the backyard and reads or talks to his
wife or plays with his little boy whom he calls Honey-and about every 20
minutes, he goes back to the barbecue pit, mops the ribs, and turns them.
He doesn't necessarily cover the pit, but he might, just depends. After 4
hours, the ribs are done enough to suit Wes. The way he can tell is this:
he takes a pair of kitchen tongs and lifts up one end of the ribs. The meat
should be real flexible and bend almost double without threatening to
break.
When I first started cooking ribs by this method, everybody told me I was
crazy. It couldn't possibly take 4 hours to cook little skinny ribs. They
quit arguing after they ate them.
Need I mention that if the fire is too hot you will burn them to a crisp.
Take Wes's advice. Be parsimonious with the fire. Just a little heat, a lot
of smoke, mop and turn the ribs regularly, and by nighttime you'll have the
best damn barbecued ribs you ever ate.
Posted to bbq-digest V4 #027
From: "Garry Howard" <g.howard@ix.netcom.com>
Date: Sun, 22 Dec 1996 13:06:15 -0500

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