re: Griiling Ribs,,,

This is how I do it on my Weber grill. I take the membrane off of the back of the ribs and trim them to St. Louis style. Then I add my favorite rub.

Then I get the charcoal started with piles of charcoal on both sides. I light about 15 briquettes in my chimney starter and place those on top of a pile of unlit charcoal and mesquite wood chunks. I adjust my air dampers until I can get a steady 250-300 degrees dome temp inside the grill. I then add the ribs down the middle of the grill grate over indirect heat as the charcoal piles are on the side.

I monitor the dome temp to make sure I'm in that 250-300 degree level for the next 2 1/2 hours. I then open the lid and spray the ribs with apple sauce and wrap them in tin foil and then back on the grill for about 1 1/2 hours. I then take them out of the tin foil and add put them back on the grill for the next 1/2 hour to 1 hour to firm them up a little. If you want to add sauce this is the time to do it.

I then take them off the grill and eat.