Those look absolutely perfect. How long and what temp?
I know you have mentioned this before but I can’t remember. Are those Cajun bandit stackers?
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I wasn't paying attention so i would say anywhere between 70-80 minutes. I let the temperature rise to 425 for the last 15 minutes to get a crunch on the crust. Took it out at 210 IT and let it rest for 10 minutes before slicing. This is how I've always cooked my ribs but either on a rotisserie or flat on the grate. Just salt and some type of peppers, no sauce or wrap. St Louis or spares works best because of the fat content. No wood chunks for smoke either, smoke is provided by the unlit lump.
The stackers are Caliente.