I've been wanting to try this for a while and I finally had a chance yesterday. I got some tips from
@HoosierKettle and was on my way. I didn't bother with actually monitoring the temperature and just ran with the recommended vent settings, full lit chimney, half open on bottom, fully open on top.
Overall they were really good! I think I put too much juice in the foil though so next time I'll put less. I think it is pretty comparable to low n slow, but I'll need to do both a few more times before I could make a final vote (I haven't made ribs that much to know all the nuances). I think these were slightly less tender, but still pulled off the bone cleanly. I also wasn't monitoring temps so that might made a difference. In any case this is definitely a keeper technique though to get ribs in less than half the time!
Also just as a note to myself I made brussel sprouts on the kettle for the first time. I just tossed them in oil, salt pepper, garlic and put the cast iron in the grate. At first I and them spread over the entire pan but half the pan was over the coals and the sprouts burned so I pushed them all to the side. I had them on the grill for 45 minutes which was too long as they were too soft for me. Next time I'll check on them earlier.
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