Ok folks,
I would call the day successful
So lets rewind a little bit to Thursday. I saw the post by
@qrczak1 and quickly realized if I am going to be smoking 4 ribs on a 22, the ikea option is the best way to go.. that pic clearly showed how nice it handles the ribs and you can adjust the spacing. So.. after work I decided to make the pain-in-the-ass drive to Ikea (and what a pain it was.. I made a wrong turn and ended up in a not-so-nice section of a large city here in NJ.. but none-the less I made it just fine). The folks at Ikea didn't know their store at all and I finally was able to locate the pot lid holders. Getting out of the store was a chore as that set that place up to tempt you to spend as much as possible as you have to navigate the labyrinth of their store. I made it out of there unscathed with my two pot lid holders.
So Saturday I made the dry rub, lathered up the ribs in mustard and applied the rub. I lit up the grill and kept it at around 275/300. I rotated / moved around the ribs with the bone side facing the fire for about 3/4 of the cook and the last bit I mopped them and faced them meaty side towards the coals.
Our friends showed up towards the end of the rib smoke.. they were quite excited to try them
So I pressed the 'Cado and the red 18" into service. The 'Cado didn't do too much exciting - it heated up corn. Sorry to say it wasn't the grand entrance I was hoping for it's maiden cook at my house, but I will say it made delicious corn. The red 18" cooked the burgers and dogs (and some corn).
I didn't snap too many pics this time around. We have a little bit of left overs so perhaps I'll snap a cut rib pic but otherwise.. here is what I snapped:
Rub applied.. ready for the grill
Just about ready to mop
The other grills getting ready
That's all I got folks. Thank you so much for the help and all the advice. Compliments all around from my friends. good times.. good beer.. good food... all in all a great day!