1) Select a lean rib and cut off the visible fat. We like our ribs lean, tender and beautiful. Cook them low and slow. 1 kg or less will take 4 1/2 hours at 107C. In the smoker is best.
2) Lay the ribs out and put your seasoning rub on them. Let them sit for half an hour, 1 hour or 2 hours. Overnight really is best, in the refrigerator.
3) When ready to cook, lay the ribs on your griddle, on the side that doesn't have the fire under it; we call it the 'hot and not'. Place the ribs on a rack over a pan of water (about 2 1/2 cm of water). Fire up the other side of your griddle. Set the temperature to 107C. It is important to know where 107C is on your griddle or fire pit. A small oven thermometer will do just fine.
4) Put wood chips on your fire side. Take a piece of heavy-duty aluminium foil and, making sure to soak the chips (we like hickory) first, wrap them up well. Poke some holes in the top of the foil and then put them on the fire or coals. Close your lid and leave them be. Don't peek; just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce them. Move the ribs or meat to the hot side. Sauce them real good, bone side down first.
5) How should I put the sauce on the ribs? The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.
6) Be careful not to burn them. When your ribs or meat get bubbly, not burnt, flip them. Sauce the other side until it bubbles. This should take 3 to 5 minutes total.
Remove from the griddle and enjoy! When the griddle has cooled down, take your tongs and discard the foil package of chips in a metal container.