I've successfully smoked ribs a few times with my 22.5" using the snake - however: I like to baste on the BBQ sauce at the end with higher heat, constantly turning the ribs, basting, until they have a heavy thick carmelizing coating.
Using the snake I don't have that heat. The problem is the grill is only running at 200-250 at the end, as it was all day. Last time it turned into an ordeal - I had to remove the ribs, take off the grate, take out the pan of water (hoping I wouldn't spill fatty dripping water all over the place) - add more coals, and wait for the heat to come up enough.
Can ribs be smoked with the baskets? Maybe add alot of coals at the end to the baskets using only the hinged edges of the grill to load?
Or does anybody know of another way that doesn't entail removing ribs/grate/water pans?
/r
Chip