I had planned on doing a BBQ this weekend incorporating a revolutionary new method for adding smoke to the St. Louis ribs. However, I’ll have to hold off until the following weekend due to the weather. Even though I have an enclosed back porch I find it difficult to BBQ when it is raining because the moisture in the air stifles the heat generated in the BBQ. Too bad because I was anxious to test out the new method of transferring the smoke captured inside the BBQ into the meat.
What is the “new method”?