A simple KISS Rib cook. inna Small BGE!

Char-Woody

A simple set up (kiss method)[p]2 racks of loin back ribs. (frozen or fresh)
3 firebricks
1 extra grill, small size diameter, cheap welded rod with no finish.
Aluminum foil (HD regular size)
1 Polder thermometer...(grab this one fella's)
Smokin chunk..your choice. This time its cherry for me. I love to toss and mess. Maybe next time its Lilac..no, not for pork IMO. Pecan from Bill Wise??[p]Set up![p]Start your "core" fire till you get red hot coals in the center of your grate. Start with a minimal amount of charcoal. Fine to stir and start your leftovers. Once your fire is "core red hot" adequate, add your smoking chunk(s). I put a few hunks of charcoal over the hot spot and put my chunk(s) right on top..and a few smaller around the edges. One is sufficient. Add more charcoal on top, how much is up to you and the term of the cook. This is a small cook.[p]replace the grill with the cheap one, not your porcelain.
Set a firebrick 1.25" thick X 4.5" wide X 9" long in the center of the first grill.
Set two firebricks on edge directly against the flat one.
Fold and make a drip pan out of the aluminum foil by folding the edges inward and then molding the lip. Make this to fit over the flat firebrick. You can double the foil if you like and then fold it. Makes a great versatile impromptu drip pan. Mold it to fit the occassion.
Place the second grill over your completed setup above and then place your ribs large butt end upwards and small bone end down and lean them together with the small tip bones setting between the grill rack rods. This will support your ribs in a vertical position without a conventional rib rack. To make em sturdy, insert bamboo spikes thru both where convenient.
Your going to be very close to the top..to spread the two racks as needed to use the room in the dome.
Remove the dome thermometer..its of no use here.
Use your daisy or small slider if you have one and insert your polder thermometer sensor tip just a inch or so inside the daisy or (?) and close it up on the stem of the thermometer. This is adequate for a low and slow cook..regulate temps with your bottom vent opening.[p]The beauty of the Polder in action here is you get instantaneous readings as the temperature varies in the exhaust stack. Discount 20 degrees for standard grill level temperature and your close enough for any cook. Plus or minus 5 to 10 degrees will not affect the outcome of the cook. To any discernable level that is.[p]If you don't have a Polder, use your regular dome thermometer as I described above. It will work, but not as well. Avoid touching the meat with the tip.[p]My start "stack" temp was 150F degrees, even with the red hot "core" start.
I will slow cook these for 4 hours, to get my nice mahogany bark. Then I will remove them quickly to foil, add my BBQ sauces to the ribs both sides, and double wrap them, and replace them on the grill flat with bone side down, meaty side up..Thats in the rainbow position. Inverted U shape of the bone.
One more hour and its time to eat. If this fails...sue me! Heeeyaaa.
Last reading..stack temp was 229F one hour into the cook.
Cheers..toss or enjoy..!!
C~W
BTW.. if your not using a sauce..then start checking your ribs for the indirect non foil cook at the 4 hour period..and again in 4.5 hours and up to the time your ribs break evenly apart with little effort. Also great eating. With this method, I like to sample as I go.[p]

sprinter

Char-Woody,[p]Dang CW, have not seen you post that much about your cooks in a long time. Great to see your methods a bit. Hope the ribs are good, they sure sound like it. No egging for me this weekend, had some honeydoos after being in CA for the latter part of last week. I was on business but she still had the two kids alone for a few days and wanted (needed) a rest. I can certainly appreciate that. We honestly have 2 of the greatest kids in the world but even so, they are demanding of your time and with two on one like it is when I'm gone I can really appreciate that she wants a little time of her own.[p]Brisket jerkey planned for this weekend, thawing as I write this, will soak in marinade this week and cook on Saturday. Have some 1 1/2 inch ribeyes for some night this week. Soaking in olive oil now with some herbs for good measure. Should be yummy.[p]Troy

Char-Woody

sprinter, kids are wunnerful..!!
Only thing I can think of that one can enjoy more than a BGE..other than the little wiffy of course. :-)
I have a two grandsons I am kinda proud of.
One just starting college (just listed on the high school Presidents National Students Achievement selection listings)
and the other one on the honor roll in his 7th grade. Loves basketball, and its costing me a buck a point. He made 5 last go around. Also he gets a bonus for honor roll. 3 years in a row now..Breaking my bank account..heeeeyaaa.
Yeah...I talk too much...Cheers and thanks..
C~W[p]

Wise One

Char-Woody, just make sure his incentive for honor role exceeds his incentive for basketball. One day he'll stop playing basketball, but unless he's a Michael Jordon, he'll still be using what he learned in making that honor role. You have a lot to be proud of. Great student athletes make great leaders one day.

Char-Woody

Wise One, Thanks for the kind words. Yeh, kids are great. I give all the credit to their parents for gentle guidance. I gotta go update my BBQ posting..things changed. For the better in the rib department.
Cheers..C~W[p]