that is the answer and the question. But mostly it is the problem. Hear I will explain the important difference. If you would like to learn more about the basics and some history of American Bar-b-que, please go to the link below

That's the major difference. Grilling requires the heat to be steady but hot. Boneless chichen breast and kabobs are prefect for grilling they will still be tender even if there are cooked fast. Even grilled food, however, should be soaked in a brine (explained below) to keep them from being dry inside. Bar-b-que is low and slow and real bar-b-que ribs should cook at about 200 to 250 degrees for 5 to 7 hours! (Chicken 1 to 2 hours depending on the cut). This is because the trditional cuts of beef or pork that are famous for being Bar-b-qued a really not good cuts of meat. They must cook a long time to become tender. Don't let that keep you away from real bar-b-que; it's easy, just long. Yet, that could be why so many people take the sort cuts like pre cooking or post cooking bar-b-que. I have even been know to do that after a hard days work but it always leaves something to be desired as far as the flavor and texture. Roasting is somewhere between and smoking is simular, but is a whole other taste.

What you'll need:

A Coal burning Bar-b-que grill, (gas is just not the same) in which you can keep the heat sorce at least 2 feet away from your meat.

Fuel. (Charcoal without the extra lighter fluid will do, but one might want to use hickory, maple, or other assorted traditional woods)

A clean spray bottle filled with water

The juice of one lemon

1 rack of ribs (spare or baby back)

1 large pot with about one gallon of water and four tablespoons salt in it (I like sea salt) This is called a brine.

MIX THE FOLLOWING TOGETHER:

1 tablespoon Seasoning Salt.

1 tablespoon garlic POWDER (garlic salt will be too much)

1 tablespoon cumin

2 tablespoons of light brown sugar

1 teaspoon thyme

1/4 to 1/2 teaspoon cayenne pepper

One bottle of molasses based sauce of your choice.

(The recipe for dry rub is different, go to http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28097,00.html)

BEFORE COOKING:

When purchasing your ribs, ask the butcher to "crack the bone". There is a place on spare ribs that a bone runs horazonal in one corner; they will be much easier to seperate after cooking if the butcher does this for you. Not less then one hour but as much as 24 hrs. before you start your ribs on the grill, prepair your brine and soak the ribs. Make sure they are fully covered, If they are not fully covered, add water until they are. Mix all the spices in a bowl.

Start the grill about 5 1/2 to 7 1/2 hours before you plan to eat. If useing charcoal, place about 15 biquetts in you grill and light them in your normal fashion, this should be the only time you need lighter fluid. While the coals are burning down, take your ribs out of the brine and dry them with a clean towle or paper towles. Get the towle to the laundry room or some other safe place immediately; don't use it for anything else. Lay your ribs flat and sprinkle half the mixture on one side. Rub vigorusly. Turn and do other side. When the charcoal has burned down to glowing red, place the ribs rack, bones down, on the grill and cover, leaveing just enough air venting to keep coals hot. It's important to go back to you prep area and wash everything down with soap and water. Then mix the lemon juice and water together and put in the spray bottle. Check the coals in an 1/2 hr. If they seem to be getting low, add three to five coals (you really want to do this before the first coals get too low). (Coal management may vary, use your best judgement.) Now relax and grab a cold drink. Your first turn will be one hour after you put the ribs on. (A 1/2 hour after you checked the coals). Spray the ribs, not the coals, very well with the lemon water after you've turned them and add about three more coals. Every hour for 4 to 6 hours, turn, spray, and add five coals. Ribs are done when you pick up your ribs with tungs half way up the rack and the free side dangles down Listlessly. Now take a brush and brush a generous amount of sauce on the ribs and turn sauce side down. Do this every fifteen minutes for the last hour. Remove from grill and let cool for a while, then seperate each rib with a clean knife. place on a platter, and serve. If you have a flame up, close the lid tight; it will die down in a few seconds.

Enjoy!

Girlfriend