Here's one way I've gone about ribs that works OK, without a lot of fiddlin' around ~~>
Set some lit coals down, with a row of unlit & a small gap....
![](http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/1-8-2013%20Ribs/1-8-2013Ribs010.jpg)
Warm some wood chunks.......
![](http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/1-8-2013%20Ribs/1-8-2013Ribs012.jpg)
Let the temp come up & the wood warm ( i wait abt 15 minutes, might be different where it snows )
Set on meat, wood, half on coals, half on unlit & fill in the coal gap....
![](http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/1-8-2013%20Ribs/1-8-2013Ribs017.jpg)
Cap the bugger & cook....
If you want more smoke, pre-heat some pieces on top.......
Temps on this were: 310 ~ 290, 1st 45 min.
dropped to approx. 275, next hour
then 235 ~ 250 for the rest, 2 hours
.............as the 1st lit coals burn down the unlit take over
& keep the temp dropping in a smooth, even progression
This is just the other day......
Got a good bite thru on the rib tips....
![](http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/1-8-2013%20Ribs/1-8-2013Ribs026.jpg)
Good bend....
Wife wanted lotsa sauce on hers ( I think she's just trying to be difficult...)
![](http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/1-8-2013%20Ribs/1-8-2013Ribs027.jpg)
I never get good pics of the bite-thru.... Always in a meat frenzy, fortunately...
![](http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/1-8-2013%20Ribs/1-8-2013Ribs043.jpg)
![](http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/1-8-2013%20Ribs/1-8-2013Ribs042.jpg)