[azkitch]

Just cuz I had a day off, and ribs in the fridge; I have some pics from last week coming, and none yet this week...
that Pro Q 20 just holds and holds...

[Mike P in Tucson]

Dontcha just love that Excel 20?  Lot of folks say they eat through charcoal, compared to the WSM, but I get a good 7-8 hours from a basked full.

[azkitch]

Well...I tried to run a slightly higher temp, because at 235, ribs weren't quite done at 5+ hours. @ 265-270, 2 1/2 on grate  1 3/4 wrapped is too much. I have a nice container of pulled rib meat...Very tasty, and nice texture for pulled pork! Oh well. I have to try again...The ones I cooked last week  fare quite well when reheated for a bit in a broiler...

[Mike P in Tucson]

Kitch,

I have been cooking at 275 recently.  For spares, I do 1 1/2 hours on grill, 1 1/2 hours foiled, then unwrap, sauce, and start checking every 15 minutes to see if they are done.

[azkitch]

Yeah, that sounds better. I hope to try some more soon!