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.
![](https://uploads.tapatalk-cdn.com/20170217/771a99c3da52ea7e7f6bdd76946c2bb9.jpg)
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.
![](https://uploads.tapatalk-cdn.com/20170217/635b8b5cf83908c0579b6af52e7eef31.jpg)
Here's my low and slow indirect set-up:
![](https://uploads.tapatalk-cdn.com/20170217/4a991177529b159636e90d5d50b4defd.jpg)
Minus grate and brick barrier:
![](https://uploads.tapatalk-cdn.com/20170217/78f41cd05d457e967737124e0e768458.jpg)
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