Might as well go for it with the first cook. Denver area. Nice day in the 60s on Saturday. Two slabs of St. Louis pork ribs from the King Soopers (Kroger's). Already trimmed down to St. Louis style and only needed the membrane and some other small fat chunks trimmed off. About 3.5lbs each slab.
Full basket of Kingsford Blue, lighter fluid ignited (might as well try it that way once), ribs dusted with Jeff Phillips's rib rub recipe (since I had some already made). Coals burned to 20 mins, ribs hung at 4:15pm. Checked three hours later using a toothpick (I've never been very good with the bend test). Looked good. Easy insertion of the toothpick. Went another 10, then glazed with some Sweet Baby Ray's we had in the cabinet (this was totally not a planned cook!). Back in for 20 more and out at 7:45pm. 3 1/2 hours total.
Best damn ribs I've ever made. Tender, juicy, some push back from the meat. Good smoke ring even. Can't believe it was this easy. No apple juice, no foil, no nothing. Dug in and forgot to take pics.
Got the brisket I've had in the freezer for months thawing for next weekend's cook. Haven't ever been able to do it in my Cookshack Smokette as it's too small to fit much more than a small flat.
