Start mesquite charcoal in fire starter can, fifteen minutes, tip burning coals on lower fire grid to one side. Put top grill on, set glass jar on top next to the coals to make steam. Keep soaked wood ready to be added later. Turn BBQ vents down, lid on, so the BBQ is handwarm, not hot. Then add pork ribs covered with BBQ rub on the grill, meaty side up, away from the fire. Cook and smoke four hours on low fire.

How to make the BBQ smoke rub: 1 tablespoon of each: paprika, coriander, cinnamom, thyme, crushed bayleaf, allspice, crushed cloves, onion powder. Mix well, keep in air tight container. Now add one tablespoon each of BBQ smoke rub, garlic, ginger, and lemon juice, heated honey, sesame oil, cooking sherry. Mix well. Bring slab of pork ribs to room temperature, dry the meat with towel. Brush on both sides of the pork slab with the mix. Let sit half an hour at room temperature.

Hint: the bones can splinter in our dogs stomach, so I put them in our garden fermenter, called Bokashi fermenter: a metal small garbage can with metal lid, Tbs oatmeal with cup of yoghurt to start fermentation, safe from rats and wildlife, till dissolved.