kaichang.typepad.com > Kai's Barbecue Ribs

1. Chimney starter

Here's where it all begins: A steel chimney-starter full of charcoal, a newspaper, and a match. I use brickettes to get things started, then replenish with natural lump charcoal.

2. Barbecue pit

Here's the central piece of machinery: A smokepit-style barbecue, with offset firebox on the left, a large cooking chamber in the middle, and a happily-billowing smokestack on the right. The red bucket contains wood chips soaking in water. The glass contains a cocktail.

3. Landscape

If possible, barbecue should be enjoyed alongside a girl in a sweeping natural landscape (or whatever works for you).

4. Offset firebox

Wood + hot embers = smoke

Smoke + meat = barbecue

5. Ribs in smoke chamber

Here's where the magic happens: Two good racks of organic babybacks, getting juicy in the smoke chamber. Low and slow, baby, with occasional sauce-mopping, for a solid 4 hours.

6. Patience

Barbecue is slow food. Patience is key.

7. Payoff

An unadorned, ungarnished plate of homemade Chinese American barbecue ribs with soy-lime-honey-mustard-habanero dipping sauce.