I started this thread so that I would not take the ribs off too early. Ribs apparently take a while (ahem.)
5 red potatoes,
sliced and then seasoned with garlic powder, cilantro, ground mustard, coriander, salt,
with just over 1/2 stick of buttah and a small yellow onion sliced up,
1 chimney of charcoal, about half of which went into a basket on the 18,
ribs seasoned with The Squealer of whatever the hell that stuff is,
and onto the Smokey Joe, indirect, intake partly shut down and with foil under it on the grate. Small rack of ribs!
the chef, kicking back and delusional, feeling everything is smugly under control,
After an hour the ribs look they came out of the
fridge. A low-and-slow wasn't really the intention here, but neither did I posses an actual "plan" ether. And so the "leftover" coals I didn't think I'd need are being re-lit and 'Joe opened up all the way,
Thanks to
@chuck s ' deft toothpick-check it was learned the bottom potatoes were done but the top potato slices could go a little longer. I was all set to try and shuffle them around (aka "stir" them) when chuck s suggested a 2nd tray ... and a flip. Which is what we did. Back on the grill, this time also covered by the 2nd pan. 18er holding rock steady, still working on the same batch of coals and opened up full.
At about the 2 hr mark the potatoes were off and the ribs moved over onto the heat side. Showing some juice. There's an oven thermometer in there but I'll be damned if I can read it anymore,
Meanwhile, back under the Performer there's ...
... nothing going on. I'm not using it to cook food tonight. Why are you even looking in there?
Scout is not amused. This photo taken as proof she actually, sometimes, chews on something she should be chewing on.
Potatoes were really good! And completely consumed since there was nothing else to eat for dinner.