Dog was outta bones, so this happened.
Seasoned with Weber Steak and Chop, cardamom and coffee sprinkled over olive oil that was smoothed over the meat first.
My intention was to use a snake but screwed that up, using too few to build and too few to start and re-start. Never got above 180 on the grate. I decided I wasn't in a snake mood, realized I'd be rotating the meat due to its size/length and so, twin baskets on either side made more sense even though I'd have to spend the day replenishing them. So I lost an hour dicking around with all of that until the baskets settled into about 220 with only a few in each.
But at the 2nd or 3rd replenish realized I probably should cook these hotter and went with more, and rocked it at 285 for quite a while. The truth is that the meat saw wild temp swings throughout the day. I'd let it sag, I'd let the new coals go to 300 or 320 knowing that in about 20 minutes they'd be down to where I wanted them anyway, as a way of countering episodes of 170 degree heat. It's not a technique I'd recommend but I made it work.
I'd say they cooked for 5 hours, longer if you count the first hour I wasted cooking then at less than 200. Spritzed with water a time or two at the end. I wrapped them at hour 6 in some leftover kraft paper. At about the 7th hour I pulled them and into a towel in the cooler, where they sat for about 45 minutes.
Meat had a good crust and tender/juicy inside. Dog got the best deal by far, as none of the ribs hardly had any meat however. A long 7-bone pack like this won't feed a family of four; each person needs 2 of them ... the carnivores (wife and daughter) had 2 or 3 apiece.
seasoned
done
planked mashed taters with cheddar, parsley, onion powder, that sort of thing