looks like baby backs, how did you cook them (times) and is that a expanded metal ring on the bottom? I've never did ribs on my kettle usually smoke in my home made barrell smoker
Yes, these were back ribs (as they are called up here by grocers). The rub was Memphis Dust from amazingribs.com.
The intakes were about a quarter to a third open for most of the cook. I opened them wide for the last hour, including the sauce phase.
These were on for a little over 6 hours. Too long, you say ... nah! These turned out fantastic! Just a slight tug on the bone.
I, too, did ribs on my UDS, and then tried them on the Weber kettle using the snake / fuse method. I love them done this way!
Expanded metal ring.