The coveted reddish rim near the meat surface, the nostril tingling smoky aroma, and the easily separated meat from the bones, are best achieved by charcoal over a long period of time. I like naturally generated smokes, teased out with wet wood chips or just branches plucked from the nearby fruit trees. But Weber is simply not an option for this Seattle condo. The building provides communal gas grills, four of them. I learned to BBQ with those.
After a near disastrous attempt, I understood the key difference: the temperature, ventilation, and control precision. A timer is really all I need.
After three to four trials, the World Famous Wang-Family BBQ ribs are back, in gas grill form. My ritual (BBQ is not about recipe) is now an easy one. Prepare the meat early, go down to the grill area 2 hours prior to serving. Set everything in motion and find a nice spot to enjoy a glass of wine and a good book. Don’t forget to set timer first. Rotate the meat once in a while and bring up everything near perfect.
I can get used to this.