St. Louis Ribs three ways


 
Dwain it worked very well gave me a nice even heat profile and let me use more charcoal than my normal low and slow C shaped started at one end type of fire. I will use it again when I want a little higher heat especially.
 
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Bill, I love this post. Those pics are outstanding.
Those little RR nips are DANGEROUS. You turn around after a while to see them all GONE! Especially if you have a thirst like mine! ;)
 
Ray they were in the foil with brown sugar, honey and a little apple juice for an hour and a half. I don't go by times cause it seems to be a little different each time. I wait until the ribs start to pull back on the bone and have a real nice bark before I foil. I am only foiling to keep them real moist inside and to add a flavor profile to them not to speed up the cook.
I don't pull them until a tooth pick goes right through easily. If I am going to sauce them like I did two of these I take them out of the foil and leave them to get tender and set the sauce a little. Usually about twenty minutes or so
 
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