The PK excells at in-direct cooking, which is the way to cook these ribs if you like them tender and juicy!
Got a chimney of Royal Oak going, added that to about 12 briquettes in the coal pan and started heating up the Grill Grates. The ribs got a good coating of Big Dick's Oink It. When the GG's were ready the ribs took their turn 4 at a time. Then all went on the cool side and a handful of Milt's Apricot-Rosemary pellets were tossed on the coals and the vents adjusted for lower temp and more smoke. Pulled at 135F
Served with pc loaded smashed cheesy red potatoes and tomatoes. The pork was tender as a fine filet and the potatoes were to die for!
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