I decided to do ribs today and wanted to keep the coals off the backside of my Lime 74/75 kettle. It occurred to me that the charcoal grate from my 22.5 WSM would do the trick:
I did a snake on the inside of the ring with foil under where the ribs are. This will be my 2nd cook with Peach...the first was burnt ends. I bloody love this Kettle.
I coated the rack lightly in grape seed oil then did a rub of lowry's, bad byrons butt rub, 2 kinds of chili powder, some mango/chipotle powder and some paprika. After a couple hours in the fridge and some time at room temp:
I get to use the grill mat my wife gave me for my birthday:
Temp at the lid is between 300-325f. I added water to a pan next to the coals after the bark was formed and am spritzing with a combo of water and lime juice every once in a while.
I will ad some shots when the cook finishes.