Marinated golfballs are only done at the Masters Tournament.
BBQ Wars - The June 2001 battle

Seriously, if the meat is simmered directly over the heat, then it's similar to charbroiled, even if you're not using charcoal.

REAL BBQ Ribs
Printer version of this recipe

Now here's a good thing to try if your grill will allow you turn on the heat on one side only and allow you to place the meat, especially marinated babyback ribs, away from the flame.

Take some small alluminum containers and fill them with moist hickery or oak chips, mesquite chips if you can get them up there. Poke holes in the alluminum containers and place them (about three or so) over the flame. Your ribs will smoke if you keep the lid shut for about one-and-one-half to two hours. Hence, you will have REAL BBQ's ribs.

You can also do a small brisquet the same way, but you will have to change the wood chips several times as you need to slow cook brisquet, about six to eight hours for a small one at about 350 degrees if your cooker will let play with the heat. It may take longer to cook where you are since the outside temperature does make a difference, and I'm cooking at present and it's already 90 degrees outside.

Another way is to cook at about 250 degrees and let the thing go all night. I have a smoker, but I usually use a gas Weber Genesis B model, and it has three burners that can all be controled. Buy a brisquet that is not trimmed. Not only is it less expensive, over time, the fat will cook down and baste the meat. Then slice off the fat and enjoy.

I'm not good at sauce, so I just buy Bullseye Original which I imagine you can get where you live. You can also baste your ribs with it.

Another good thing to do with ribs is rub them with sugar before you cook them. That sure makes them "sweet to eat."

You see, you can do real BBQ anywhere. The secret is smoking the meat, which is really just roasting it over an indirect heat source with plenty of smoke.

For my next trick, do you have access to pinto beans?