Cut flat ribs in one pound sections, bring to room temperature, rub with lizano style pepper sauce, garlic and seasalt. Marinade while the mesquite charcoal in the barbecue heats up nice and even, about half an hour. Flat ribs are from the belly of the pig, more tender and meatier.

Make charcoal fire at far end of the barbecue, on top of the grill, regulate with air vent and air intake till even heat, top closed, takes about half an hour. Lay ribs meaty side up, away from the fire. Grill till fire dies down, about three hours.