bbq: I dont like messy ribs.I like to have the option to put BBQ sauce on later. I need a marinade and a baster. Any ideas?|||Do a dry rub for flavor. Then grill them directly on the grill, then once they're close to being done, brush BBQ sauce on them and put them in a foil packet so that it doesn't get messy. Then provide some warmed BBQ sauce as a dipping sauce.|||you can make a spice rub with 3tbsp of caster sugar 1tbsp of paprika 3tbsp of olive/veg oil, 1tbsp Chili powder and 1tbsp lime juice!|||Marinade 1 1/2 cups water 1 (12-oz) bottle pale ale 1/4 cup mild-flavored (light) molasses 5 fresh thyme sprigs 1 tablespoon sugar 1 tablespoon salt 1 bay leaf 1/2 teaspoon ground white pepper 8 whole beef ribs For marinade and ribs: Combine all ingredients except ribs in heavy medium saucepan. Bring to boil, then cool completely. Place ribs in 1 or 2 large heavy-duty resealable plastic bag; divide marinade between them, seal bags and turn bags to coat ribs. Refrigerate overnight, turning bag occasionally. Start grill by placing a handful of torn newspaper in bottom of a charcoal chimney. Top with about two-thirds of the charcoal. Remove top grill rack from barbecue. Place chimney on bottom rack, light newspaper and let charcoal burn without removing from the chimney until ash is gray, about 30 minutes. Open bottom barbecue vent. With a potholder, grab the handle of the chimney and turn the burning charcoal out onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at one side. Fill foil loaf pan halfway with water and place opposite charcoal on bottom rack. Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250 degrees and 300 degrees, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes. Allow 3 hours of slow cooking until meat is very tender when pierced with knife, turning ribs occasionally. Baste with sauce during the last 10 minutes of cooking. Open grill only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke. Add the last of the briquettes by igniting them in the charcoal chimney set on a nonflammable surface. If cooking temperature drops below 250 degrees, use oven mitts to lift off the top rack with ribs in place, and transfer to a heatproof surface. Using tongs, add half of hot charcoal from chimney to the bottom rack. Replace top rack on the grill, placing ribs above the water-filled loaf pan. Cover with lid and continue cooking over low heat until they test tender when penetrated with a f|||marinate them 4 a day before putting them on the grill|||Marinade 1/2 cup salad oil 1/4 cup soy sauce 2 tablespoons Worcestershire sauce Lemon Pepper to taste (or whatever other seasonings you like. Plain salt and pepper is fine, too.) Just mix and marinate. . Basting Sauce 1/2 cup cider vinegar 1/2 cup soy sauce 1/2 cup water 1/2 cup Worcestershire sauce 4 tablespoons paprika 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons brown sugar 2 tablespoons salt 2 tablespoon ground black pepper 1 tablespoon ground oregano 1 tablespoon sugar 1 teaspoon cayenne Mix spices, sugars and salt in a nonreactive bowl. Add remaining ingredients and mix well. Store in the refrigerator in an airtight container.|||Put some soy-sauce, or Bragg's on them for a few hours before you cook them, then make a rub if you have a mortar and pestle put in a little salt some dried garlic some dried onion some Chile powder some rosemary and any other spices you like, star Annis. rub it on the ribs cook them slow. Forget the sauce and they will be fine. Baby back are the best, they take a while to cook but they will not be dry with just the rub on them.|||You don't mention if this is a charcoal or gas grill. So I'll address both. Get some wood chips (mesquite, applewood, maple) and soak them (about 2-3 cups of chips) in water for 30 minutes. Drain and put in a disposable aluminum pan. Arrange the coals on the grill to one side or turn the gas on one side of the grill. Put the chips directly over the heat and put the ribs on the side without the heat. Put the lid on. Cook covered until done, turning every 15 minutes or so. You'll end up with some deliciously smoked (and unsauced), tender, juicy ribs!!!!!!!!!!!!!|||You might check out Weber Grill Recipes: http://weber-grill-recipes.blogspot.com They have good grilling recipes and tips