... 1 hour in and the ribs are looking decent so far. The Weber is proving excellent, it's easy to maintain temperature, I'm just using one of the charcoal baskets loaded with lumpwood and a couple of hickory chunks plus a water pan and maintaining around 235F fairly consistently. The advice from you chaps regarding a wireless thermometer has proved invaluable!
5 more hours to go (I'm trying the 3-2-1 method with these ribs), looking forward to tasting the end product.
5 more hours to go (I'm trying the 3-2-1 method with these ribs), looking forward to tasting the end product.