More Father's Day Rib pics

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Thank you @SmokinAl

I was satisfied for a first attempt, but found a lot of areas to improve.

Different rub next time (used Weber kicking chicken), more coals (that is 85 shown there if memory serves..,needed about 50 more to get up to 200F and keep it there...still couldn't hit 235-250), less water in the pan maybe...maybe no water at all and a longer time wrapped. This was basically 7 hours total, 4 unwrapped at 190 or so, 1 wrapped in foil at about 200-215, then 2 more unwrapped at 200-215. The fats actually didn't completely gelatanize.
 
Looks tasty,just fill the charcoal ring it will snuff the fire when you shut it down and will get better the more you use it. As far as water in the pan it's up to you but lots of members here stopped or never used water it seems.
 
yeah i actually  use that amount of charcoal  to smoke sausages  at the 170-200 range add another row of briquettes so its 2 on bottom 2 on top should get you 225-250 range  but looks nice 
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