rbranster ~~ No problem with meat eatin critters...so far --- it's the "vegetarians" that give me fits...Coons and deer in the corn, peas and okra!
mballi3011 ~~ The Swing grill that holds the ribs is from Bass Pro...The remainder of the "stuff" is homemade but not my original idea. The ribs were about 28 inches directly above the coals...At this distance they cook slow. The wind was mostly calm..so the heat rose straight up to the meat....
It is the same principle as the open BBQ pits that were made of cinder block or bricks. Some of these old pits were 20-30 feet long, fired completely by wood, and produced true Southern pit BBQ. Every town of any size had someone selling "Real Pit BBQ" along the roadside...Sometimes it was a restaurant, filling station, or often a stand alone BBQ joint! ~~~~ The Rendezvous, Nationally Famous Restaurant in Memphis uses a similar method to produce their Charcoal Grilled (loin back) Ribs.
pandemonium ~~ From the time I struck the match till time to eat...probably 10 hours...Time on the heat...About 7 hours...The first 3 hours was spent burning down wood to coals....
Fun!