Andrew Sacco
New member
I posted previously under "Bummer BRITU". Finally, FOURTH try is a charm. First time: not enough heat, wouldn't cook. Used the standard method as outlined on the cooking topics page. You all said use the Minion, but I was stubborn and tried the standard again (determined to make it work). Second time, again wouldn't cook, but pouring rain and wind, cool temps didn't help. Made a mess, got dark, very unsatisfying. Third time, the idiot at the grocery said St. Louis style ribs were "identical" in taste to loin backs, and that's all they had, so I got them. I had to cook when I had the time to. They really sucked. Again, temps an issue. Today absoluted loaded the charcoal ring, did the standard method, and 4.5 hours later the meat tore easy, wife and mother in law and kids can't believe it. Thanks for letting me share. I'm a beginner at this, and all the hassle was worth it. Next weekend I have my first party with ribs taking center stage.