Top vent 1/4 open
Bottom vent 1/4 open
outside temp - 60 and windy.
Lit Slow and Sear according to instructions but had to use a mini chimney due to wind. Used chimmney to get 12 coals burning strong and added back to Slow and Sear.
0. Dry brined ribs the night before with kosher salt.
1. Started cook at 12:30PM
2. Temp stayed at a solid 250 range for the first 1.5 hours
3. 1.5 hours - Temp dropped to 236
4. I opened the bottom vent slightly to increase temps. Waited 30 minutes for temp to increase.
5. 2 hours - Temp dropped to 232. I raked the coals slightly.
6. 2.5 hours - Temp back to 245
7. 3 hours I wrapped ribs in foil with brown sugar, honey and butter.
8. 5 hours the temp had dropped to 211. Ribs were done. I added BBQ sauce and placed back on grill unwrapped.
9. Raked coals to get temp up so the sauce would bake on.
10. Ribs turned out perfect!Questions.
1. Am I giving too much thought about maintaining the perfect 250 temp? I would be easier if I could just leave it alone.
2. Are the temp drops normal?
Rub
Using binder clips to fix leaky Kettle Lid
3 hours into cook. Just before wrapping.
Ribs when I took them off.
Cut up
Little bit of work but they were the best ribs we have ever eaten!