I thought it would be a fun challenge to see if I could keep the temp down around 225 in my Weber Kettle and smoke some BB's. I had a nice rack in the freezer from Sam's. Thawed them out & did the yellow mustard coat & just a simple rub of: Raw sugar, onion & garlic powder, & cracked black pepper. Set up the kettle with indirect heat & the minnion method. Put 1 chimney of unlit coals with hickory chunks mixed in & put 10 lit coals on top. Cut the ribs in half & put them in a rib rack with the bone side facing the heat. Smoked them for 2.5 hours, then foiled with Chef JJ's foiling sauce recipe with bbq sauce as an added ingredient. ( Thanks JJ the sauce is very good! ) Then back on the grill for the last half hour. I let the temp get up around 275 - 300 the last 1/2 hour to get a crust on the outside. They came out the way everyone here likes ribs, fall off the bone tender. They would not win any BBQ comps, but Judy loves them that way, so I guess you know what I do. Here's a photo of the grill setup: Ribs are rubbed & ready to go on! The fire is going good! The thin blue is rolling! The temp is stabilized! Done with the foil & back on the grill! Ready to slice! They even have a smoke ring! They are sooooo tender & juicy! Add a little more of JJ's sauce & it's time for a couple of beers & some ribs! Thanks for looking! Hope you enjoyed the show!