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3-1-1 ribs on a mini? (link)
I'm going to enter my girls (ages 7 & 9) in the following rib cookoff, amateur division:[p]http://www.gloucesterfair.ca/programs/bbq/bbq.htm[p]For $25 you get two racks of baby backs, rubs, sauce, and a shot at glory. I figure it will be a good time and a nice learning experience. The problem is, all I have is a large and a mini, so that leaves me with doing ribs on the mini (probably just one rack). I realize I will probably have to do a lump reload halfway, unless I can start the fire directly on the ceramic (i.e. remove the grate - comments?)[p]I am wondering if anyone has previously concocted an indirect cooking setup for the mini? I have a mini wooring on order from tjv, so if that arrives in time I might try the original grill on the fire ring supporting a drip pan/heat barrier, wooring for separation, and my mini cast iron grill (this weekend's project) on top of the wooring. This should give me enough room to put a rack of ribs (obviously cut in half or in thirds).[p]Any comments?[p]Ottawa_egger