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This is my first attempt at BBQ and thanks for the heads up ....it came out perfect.
here's a link to the finish product...

http://www.flickr.com/photos/36137078@N08/3642566276/sizes/l/

Thanks! And "Amen, brother" to the indirect cooking technique. Also, the "close-to-the-fire-but-not-on-it technique" after the sauce!

To the previous: (joannabar?) I have the same Weber gas grill. It's wonderful. When you cook with the indirect method, heat all of the burners for 20 mins (600 degrees). Then turn off the back burners and cook your chicken on that surface. You have to "reach over" the heated surface, but wear a mitt. It's worth it! Also, replace the flimsy grates that came with your grill, and buy the staineless steel replacements (about $60 at True Value). You won't be sorry.

Yikes on the boiling! I understand your theory, but as others have explained here, it is a HUGE error in judgment. My suggestion to you, if you must pre-cook your ribs or anything else:

Remove the membrane from the ribs.
Coat liberally with your favorite rub.
Wrap in plastic wrap and foil overnight and refrigerate.
Remove from wrap and wrap again in heavy foil.
Cook in oven about 3 hours at 250.
Fire up your grill--I use an electric starter, but chimneys are just as easy--and "finish" the ribs on the grill. Any sauce is your choice, but follow the directions here and put it on at the very end of the grilling process (last 5-10 minutes if you are grilling over the gray coals or wood) and then serve.

I don't like this method, but if it is raining or if you just don't have the time to sit out with the food while it cooks low and slow in a smoker, and you are willing to give-up the great taste of low-slow cooking, this is MUCH better than boiling!

Please don't boil ribs. Boiling is for eggs and pasta.

He who boils shall have boils unto his drumstick . Verily I say unto you that chicken prepped in microwave will will cast your nether regions into fiery gomorah .

@pierre1: Can I plead with you not to boil your ribs anymore? It removes a lot of natural flavor from the pork.

Instead, try smoking them around 225 degrees on your grill or smoker for about 3 hours for lion (baby) backs, or 5-6 hours for spare ribs. You'll get all the flavors of the pork working in perfect harmony with the rub, smoke, and sauce...everything ribs should be!

Another alternative to grilling chicken, is putting it in the microwave for 5 minutes. It is partially cooked, and then complete cooking on the grill with your barbecue sauce. It doesnt burn, since the chicken is partially cooked when in the microwave, and it is juicy,crispy and delicious when completed on the grill with your favorite sauce.
We also use this method for ribs. Except we boil the ribs in water until they are partially cooked, and then take them out and grill them with sauce. The meat is tender, juicy, delicious and crispy w/ the sauce that we basted on the ribs. There is no burning on the grill, because most of the fat was removed when the food is precooked.

Slow and low is the true meaning behind the term BBQ. It has nothing to do with the sauce that's put on the meat, or what the grill is called. That's a pet peeve of mine. Even a bigger pet peave for me, than Josh's hatred of lighter fluid I am willing to bet. (I've seen people use gasoline before. No joke. I bet Josh would have lost it!)

I pretty much use Johns method when cooking bone in chicken in the smoker. There are times I have used Josh's method as well. It more or less depends on how much wood or charcoal I have on hand at the time.

If you go with the slow and low method, you can get crispy skin every time if you rotate the chicken regular and pay close attention the pit temp.

Either method you use, will result in some good eats though.

winebill mentioned the good ol' brine. I only use that method when cooking boneless chicken on the grill. It works like a charm every single time.

I gotta say, I think you've got it backwards. I like to cook my chicken slow and low, at around 250-300 or so for an hour or so -- as long as I can take it, really -- turning every now and again. No sauce, just a basic bbq rub of brown sugar, salt, and spices. Once the chicken is fully cooked, then I put the sauce on and let it sit on there for another 15-20 minutes or so, letting the sauce slooowly carmelize. You still get that sticky-sweet, beautifully carmelized bbq flavor, but the chicken, at this point, has been cooked to an indescribable perfection and falls right off the bone (without being at all dry -- especially if you brine beforehand). And the skin! You don't know chicken skin till it's been slow-cooked for an hour or so. It's almost as good as fried and it soaks up the bbq sauce like salt soaks up a wine spill.

I thought your picture above was an example of how your bbq should NOT look! Look at the poorly cooked skin peeling back, all that blackened bbq sauce... it's horrid!

A good brining will also keep the meat moist.

Oh MAN that looks good...

oh, and throw some peas in that rice, nukka!

The chili powder you list in the ingredients - is it the normal stuff we associate with Tex-Mex food? I ask because the original About.com recipe says that increasing the chili powder will make the dish more hot and I don't find chili powder all that hot to begin with (not that chicken tikka masala is supposed to be particularly hot). Thanks for the recipe!

Is there a big difference between store bought and making your own?