I saw Heath Riles video, then I looked up Malcom Reed's video, Watch a few others (there's about 234 videos of this technique on YouTube) Monkey see ... Monkey do - Here we go! 
Ok, I broke down and installed a thermometer on the lid of my Kettle. You can do a lot of things without it but having a reference point on longer cooks it sure come in handy.
The charcoal crawl continues and I'm now using B & B briquettes. They are double the size of Kingsford. A very good briquette.
Y'all, I used a water pan! Malcom Reed put 2 beers in his water pan and I just consider that alcohol abuse. I'm gonna drink my beer so I put in about a 1 1/2 cups of water. Utilized 2 baskets for the charcoal and added some chunks of cherry with some Pecan chips.
KC rubs meets St. Louis ribs - no binder and I did remove the membrane.
1 1/2 hours @ 325° - Time to rotate the rack
Another 1 1/2 hours and IT was around 168° so I decided to wrap in foil
I added butter, a little rub, a little honey, and a little Blues Hog Competition BBQ sauce in the wrap.
After 1 hour wrapped in foil and temp at 350°, IT was around 208° I was shooter for a lower temp but it worked out ok.
Opened the foil to let them rest.
Then I threw on the corn and Hatch Chili's (we gonna make a nice Hatch Chili street corn)
Another chapter in the Paper Plate Chronicles
The road goes on forever and the party never ends ...
As Matt Pittman says "I ain't mad at it"
Hope everyone has an awesome Weeknd!
Ok, I broke down and installed a thermometer on the lid of my Kettle. You can do a lot of things without it but having a reference point on longer cooks it sure come in handy.
The charcoal crawl continues and I'm now using B & B briquettes. They are double the size of Kingsford. A very good briquette.
Y'all, I used a water pan! Malcom Reed put 2 beers in his water pan and I just consider that alcohol abuse. I'm gonna drink my beer so I put in about a 1 1/2 cups of water. Utilized 2 baskets for the charcoal and added some chunks of cherry with some Pecan chips.
KC rubs meets St. Louis ribs - no binder and I did remove the membrane.
1 1/2 hours @ 325° - Time to rotate the rack
Another 1 1/2 hours and IT was around 168° so I decided to wrap in foil
I added butter, a little rub, a little honey, and a little Blues Hog Competition BBQ sauce in the wrap.
After 1 hour wrapped in foil and temp at 350°, IT was around 208° I was shooter for a lower temp but it worked out ok.
Opened the foil to let them rest.
Then I threw on the corn and Hatch Chili's (we gonna make a nice Hatch Chili street corn)
Another chapter in the Paper Plate Chronicles
The road goes on forever and the party never ends ...
As Matt Pittman says "I ain't mad at it"
Hope everyone has an awesome Weeknd!
along with the corn!
