"mechoui" of lamb ribs - gas grill with side tables

"At least mentally, mechoui is the North African version of pig picking in North Carolina ---
"A community feast centered on a complete lamb," wrote Steven lecchren.
Cook these foods at a barbecue shop, but it is also easy to use indirect heating on a charcoal or gas grill.
Serving the people with hot sauce and hot pot dressing in North Africa (see right).
Put a pork ribs-
On a baking pan with a trim.
By inserting a slender tool, such as a butter knife or the tip of a meat thermometer, behind the shelf, remove the thin paper film from the shelf.
The best start is on the bones in the middle.
Peel off the film with a rag or paper towel for a safe grip.
Repeat with the remaining racks.
Apply each side of the ribs with a paste.
Cover and refrigerate with plastic wrap until barbecue is ready.
Use or marinate immediately for two hours or one night.
Set up charcoal or gas grill for indirect barbecue (see Page D1 )
Warm up to medium (
325 to 350 degrees).
Place a large drip tray in the center of the grill.
When preparing for cooking, brush and refuel the grill grate.
Place the ribs in the center of the grate, on the drip tray, away from the heat.
Cover the grill and cook the ribs for 1 to 1/2 hours or until they become golden brown, cooked and the meat shrank about 1/4 from the end of the bone.
Transfer the ribs to the cutting plate and rest the ribs for a few minutes.
Use lemon and harissa to cut the shelf all or into separate ribs.