My daughter who is in the Navy gets here this week, and she is begging me to do my famous BBQ ribs. In the past I used a gas grill, slow cooked them, then turned the heat up last 20 minutes to bast on the BBQ sauce (family doctored recipe).
Now I'm using my new Kettle and want to use the snake method. I've already used it with great results on 2 briskets.
Question, if I use the snake method, how to I spike the temp at the end to bast on the BBQ sauce?
/r
Chip