With the promise of rain most of the day yesterday I cooked a rack of ribs old school on the 22" kettle with lump and a chunk of cherry wood - no temp probes or electronics of any kind, just watched the lid thermometer and spritzed a little with water. Kettle held at 225F for most of the entire cook - had it dialed in easily. It's been a while since just "Throwin em on" and letting em go. Ribs are for my keto lunches this week, had a sirloin steak and my last baked potato for a while. Steaks were cooked sous vide from frozen for 3 hours with olive oil and seasoning and then seared on a Q1200 during a downpour. Didn't get pics of the searing, too much going on. Taters on the kamado joe at 450F for an hour.
Cheers!
Gotta get back to cooking some ribbies. Those look perfect.
Good luck with your trip to Keto-ville.