So, now that we've addressed using propane for low and slow cooking, we need to address the act of low and slow cooking itself.
Trimming. We are seeking to keep a very stable tempurature within the barbeque, and as such flare-ups are our enemy. To keep these at a minimum, ensure you trim any excess fats and flaps of skin off your meat (especially important with chicken).
The most painfully obvious issue you will run into is your food drying out. It makes sense, really, if you stop to think about it for a moment, however, anything that is exposed to tempuratures above 200f for several hours really should end up dehydrated.
Fortunately, there are several ways to combat this.
1) Marinades. Before you reach for the spices to create your rubs, reach for your sauces and create a simple marinade. I prefer to use something light on the palate, as I am just trying to add moisture to the cut rather than flavour, but that's just me. I often marinade the night before I plan to cook.
2) Mops. Keep a couple of spray-bottles handy, and hit your meat every half-hour to hour (depending). I alternate between tap-water and 60/40 Apple Cider Vinegar/Canola Oil.
3) Tinfoil tenting. With some cuts (like ribs), I'll actually wrap the meat in tinfoil for a couple of hours in the cooking process. I like to add a bit of beer to the foil-packet with ribs, as it steams, pulling the meat back from the bone and adding a ton of moisture. As an added bonus, this also causes any fats sealed in the cut to render into manna from heaven.
Ok, so you've marinaded your meat, you've got your mops ready, now it's time to rub. There are a million and one different recipies available through the net, or pre-made rubs available in just about every meat-department I've been in, so I'll not list my recipies here. All I will say on the matter is ensure that you fold back any skin or flaps to ensure a full coating. Some people do like to use a mustard sauce to help their rubs stick - personally, I don't, but it's all up to you.
If I am going to apply a barbeque sauce, I do so only during the last hour of cooking. I prefer to make my own, but once again, there are millions of recipes and commercial brands available, so I'm not going to get into it here.
How I did my Ribs:
Trimmed and removed membrane, marinaded overnight in the following:
1/2 cup Apple Cider Vinegar
1/2 cup Extra Virgin Olive Oil
2 tbsp Seasame Oil
1 tbsp Sricha Hot Sauce
1 tbsp Garlic Powder
1/2 tbsp Onion Powder
Removed from marinade, applied rub with the following ingredients (enough for two racks):
2 tbsp Cumin
2 tbsp Garlic Powder
1.5 tbsp Maple Sugar
1 tbsp Paprika
1 tbsp Corriander
2 tsp Thyme Leave (crushed)
1 tsp Celery Seed
1 tsp Caroway Seed (crushed)
Salt and Pepper
***note: I make pansy rubs for my todder to enjoy - he doesn't get along with spicy stuff - add 2 tbsp Cayenne and 1tbsp Chili Pepper to give this a kick***
I let this sit for four hours. Prior to adding to grill, I hit once with the mop (outlined above).
My first hour saw the ribs hit with the mop after fourty-five minutes, while smoking on a mixture of Hickory and Sugar Maple.
Hour two saw me wrap the ribs in foil, with approximately an eighth of a cup of beer added to the foil packet. I also topped with a sprinkle of maple-sugar and a touch of rub. Sealed packet, flipped at hour three.
At approximately 3h 45m in, I removed the ribs from the foil packet and applied sauce before putting directly on grill rack. Smoke-box running Hickory, with a touch of Cedar for good measure.
4h 10m in, glaze had set on "bottom" of ribs, flip, retouch sauce, and set glaze on top.
4h 30m in - remove from grill.