I kept reading posts and watching videos of guys hanging pork ribs on their WSM’s. I gave it a try and really like the flavor created from the grease/fat dripping on the coals.
Compared to the 3-2-1 method I’ve always used, this resulted in better flavor and faster cooking time.
While the ribs were cooking, I throw some pineapple and pork kebabs on my Mangal grill for lunch
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