First marinaded in Italian dressing and some Dr Pepper. Shook off, rubbed with a sweet rub and squeezed into a couple of pans. Covered and grilled indirect for about an hour at 300. Smoked on grate 1.25 hr. after first hitting top with more rub and spritzing w/ AJ. Upper Deck grate does what it's supposed to do with no issues.
Glazed about half of them with fridge sauce for 20 or so minutes more and got lots of compliments. I ate three of them. Sorry, no bite thru pics because my wife doesn't like phones at the kitchen table.
Here's my low and slow indirect set-up:
Minus grate and brick barrier:
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