This recipe might make you think of summer but barbecue tastes even better when it's cold outside. Just ask winter barbecue pioneer Tom Heinzle who has brought out a book of recipes on the subject - ...

Remove the ribs from the fridge half an hour before cooking and preheat the barbecue for indirect cooking. Grind the rub ingredients to a fine dust in a pestle and mortar. Lay the ribs in a large ...