Link to purchase the heat deflector plate on Amazon- https://amzn.to/2DW5Hqw
Link to purchase the aluminum drip trays/ to go containers on Amazon- https://amzn.to/2DWsse4
They are so versatile. I use them on my kettles and also in my airfryer.
Malcom Reed has what I consider to be one of the best YouTube channels for all your BBQ needs-
Malcom explains everything concisely without pretense and the videos are edited so you can follow along without having to sit through the entire process. He hits the main points and sends you on your way. He also happens to sell great BBQ Rubs under the Killer Hogs Brand which you can find here on Amazon
The BBQ Rub is excellent. I highly recommend it and may go in for the five lb bag if anyone wants to split it up with me.
This cook was pretty straightforward. 250 degrees. Ribs cooked offset the coals. Charcoal arranged with the snake method. Apple chips for smoke. Foil under the ribs to collect the drippings. After 3.5, hours wrap in foil with a couple of squirts of BBQ sauce. Back on the grill for another 2 hours. When checking to see if they’re done I use a pair of tongs and lift the ribs from about the halfway point of the ribs. If they bend easily I know they are done. Another way to tell if they’re done is if the bark separates when you bend them.
First arrange the coals around the inside perimeter of the bowl in a semicircle from 7:30 to 3:00
Next place a Weber lighter cube at the left hand start of the snake (or fuse) and get the left most coals going. Place come apple wood along the top and cherry wood chips sprinkled along the path of the snake.
St Louis ribs have been dusted with rub for an hour or so.
Place the foil under the grill grate and on top of the charcoal grate for an easy clean up. Once covered grill temps hit 200 degrees close the bottom vent so the handle is about one inch from being completely closed. Cover and don’t peek for about three hours when we will mop them for the first time.
It’s hard to put into words how good Kate’s chicken pot pie is, especially after giving it the smoke for an hour and a half.
Follow along this morning at http://www.northeastbbq.com for the live updates
6:21AM Vents wide open, grate temp 255
Kingsford briquettes arranged for snake method.
Cherry wood chucks and apple wood chips placed on top of the briquettes along the path of the snake.
Pit Temps have climbed to 325ish due to some large chunks of apple wood being on fire but she’s chugging along nicely. Closed bottom vent around halfway.
Nice bark forming!
Nice little pullback on the bones-
9:15AM Update temps still over 300 so I closed bottom vent completely and the top vent about 1/2 way. they’ve got the color I’m looking for. Now just need time to break down all that connective tissue and get them to probe tender. I’m looking for an effortless entry with a toothpick, like as if the toothpick was going into warm butter.
Toothpick Tender Test