Hi all, it’s me again, link to pt.2 if you are not up to speed. After applying a bit of everyone’s advice, I was able to maintain 250-275 perfectly, still got a nice smoke, and these ribs held perfectly on the bone right up to the point I bit or pulled on them. I’m very happy with these. For folks who are confused like I was, please look at my 2 previous posts. You can see every step of my mishaps and what can be done to remedy it. The main 2 things were fuel management (place less coals where you have wood) and keep the bottom vent cracked a bit open and dial temps via top vents. Thanks again to everyone who pitched in and helped me out. I hope this series of posts can help others like me when it comes to smoking on the kettle.
by terduhl
Dining and Cooking