Matthew F.
New member
Hey everyone. Tomorrow I'm going to be looking to smoke two racks of St. Louis cut ribs and since it's a smaller cook, I really don't want to fire up the 22" WSM. I decided I'd try it on the kettle grill instead and possibly use my rib rack. I know a ton of you have had successful ribs off of the kettle so I'm looking for some pointers as far as temp, charcoal placement, wool chunk placement and rotating the ribs between the hotter and cooler ends of the grill. They're leftover creekstone ribs from my daughters birthday so I really don't want to screw these up. Anything would be appreciated.
