..or on any kettle grill, for that matter
Dinner: The ribs, ready for the rub made with brown sugar, paprika, cayenne, thyme, oregano, garlic powder and salt.
Here's the rack of ribs after they've been rubbed with dry rub. I let them sit for an hour or so like that.
I set the grill up with a "C" shaped pile of charcoal topped with two pieces of hickory for smoke. I had a bit of trouble keeping the temperature where I wanted it (250°F-275F°) But it did finally even out. I think my problem was adding too many lit coals to get the C going.
And they're on the smoke!
Here they are after 2 hours or so over the smoke.
And here they are - done. About 4.25 hours - painted once with KC Masterpiece BBQ sauce mixed with Tabasco Chipotlé sauce half hour before I pulled them.
and plated with roasted potatoes with onions, and asparagus.
They came out PERFECT! I'm really happy about it too. There's a bit of a learning curve to getting the temperature control right on the coil of coals method - but hey, them ribs were as good as any I've made yet in any grill I own.