Prepped the St Louis pork ribs by first trimming off the silverskin membrane, light slather of mustard to hold the rub and then hit it with my pork rub.
Next filled right side of PK 360 with a full chimney of unlit coals. Placed 10 briquettes in the chimney to get going and dumped on one corner of the unlit coals and sprinkled on some cherry wood for smoke. Put down a sheet of tin foil and aluminum trays on the charcoal grate under where the ribs will be placed on the opposite side of the grill from the coals. Fill the foil pan a quarter of the way with warm water to help retain a moist smoking environment. The foil will keep the bottom of the grill easy to clean from the fat drippings that will render throughout the low and slow cooking session.
Place a remote thermometer in , leave all the vents wide open and wait for the pit to come up to 200 degrees. Once it does place a rib rack over the foil pan and bend the ribs into the slots making sure they don’t touch each other so all sides of the meat get exposed to the smoke. If they touch, in those spots they are touching you won’t develop bark.
Once you have your ribs placed, close the lid close the bottom left vent and the top right vent. This will draw air up from the bottom of the PK 360, through the coals and wood and the smoke that is a result will pass over your ribs out the top vent on the opposite side of the grill. It forces the air flow the way you want it when smoking meat.
It was extreme cold here so those were the vent settings that allowed the coals to burn at a rate that resulted in 250 pit temps throughout the cook without having to adjust the vents. If it was 80 degrees outside instead of 8 degrees I’d simply choke down those two vents a little more to keep the pit temps in the smoking range rather than hotter for direct grilling.
This cook was pretty much set it and forget it, the PK 360 held the temps like a champ despite the frigid cold temps