@timothyloerke, I treat them just like a brisket, dry rub and all. I place the ribs on with the bone side down, and never touch them until they're done. The only difference is the cooking temp. I stabilize @ 300F (dome temp) and cooking time should…
Never. I've never done one and haven't seen the need. I do higher temperature pizzas and steaks once in a while, maybe that takes care of things.
That's kinda my thought, also I like a seasoned pit.
Does the clean burn help with performance?