We never use propane and we only use briquettes to start the fire.

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If you are using solid fuel, add a few lumps of charcoal or a few briquettes every hour, just enough to keep the fire going.

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Just before you're ready to eat, raise the heat to high (or add a bunch more briquettes and wait a while) and brown the ribs on both sides.

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But given the time, I would normally choose to cook things like steaks and burgers over a fire of wood, hardwood charcoal, or in a pinch, untreated briquettes.

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Oh, and stop burning the meat with cheap briquettes and propane, last time I ordered a steak over there it was burned black on the outside and completely raw and cold on the inside.

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If you are using a charcoal or wood fire, bank it to one side of your grill and keep the fire as low as possible, starting with just enough fuel to get heat, about 15 briquettes or the equivalent in hardwood charcoal.

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