Although the ribs were good, I had a problem with direct cooking.
Put the ribs on @ 180 or so and let it creep up to 225. Let them cook (as everyone says to) for 45 minutes and flipped them. They were already sizzling at that point. I couldn't even imagining doing the same thing for 3 more hours so I panicked because I didn't want burnt ribs. (These ribs were also on a raised grid) I took the ribs off and covered my lower grid with HD foil and put the ribs back on. Maintained temp and flipped every 30 minutes until completion, saucing for the last 2 flips. Way too smokey (my fault. 6 chunks of cherry seemed a bit much). Am I doing something wrong here?[p]Cooked a flawless brisket, cooked the best jerky I have done to date, husk wrapped corn was off the chart but I still had 2 full slabs of ribs left. Now that ain't right!!!!!!!!![p]My setup again was 2 firebricks up right to hold my second grid. The ribs were then placed on that grid and cooked @ 225 for 45 minutes. First flip was a little too hot I thought..........and so on.[p]Thanks,[p]Mick