First Low And Slow On A 26er - Ribs

[OoPEZoO]

I REALLY need to get my red 26er cleaned up. I found it locally last year and it has been sitting untouched in the garage with a heavy protective layer of dust on it ever since. Yours looks fantastic sitting outside in the sunshine with a fire burning in to belly.

[Fishawn]

Picture perfect ribs... Oh, and that kettle.... Awesome!!

[BBcue-Z]

Great looking food, pictures and grills as usual
Keep them coming

[SmokenJoe]

That's the most B-E-U-T-I-F-U-L kettle I've ever seen.  I got to get me one of those ...

[Jeff]

Those look perfect.  I've done ribs before on a 22 OTG.  I usually like to lay out 2 slabs and was always frustrated by the limited space in relation to the heat from the charcoal.  Seeing the ribs on the monster 26 looks like a perfect size for a couple slabs.  Nice seeing that grill at work!

[OoPEZoO]

I always use my 26er for smoking when its a smaller cook instead of my 22 WSM.  The cutoff for me is about 3 large slabs of ribs (using a rib rack), or more than a 10lb butt.  For 2-3 racks, a single butt, or a chuck roast.......I head straight for the 26er every time.  Its a smoking machine.  I smoked a 3.5lb rump roast on the 26er this past weekend that I sliced and used for sammiches.  It was perfect.  I did about a 1/3 diameter snake of lump, lit a mini chimney of lump to dump on the end, and then tossed a few chunks of red oak (unfinished hardwood floor scraps).  It held 220-240 for about 3 hours with zero adjustments once I had it set.  Then I opened all the vents at the end for a quick reverse sear.  Probably should have taken some pics, but I was more interested in devouring it.