re: #219 wlewisiii

Ok, since it’s foodie time -

The Boss wants BBQ Ribs when she gets home from work tomorrow. I don’t know squat about BBQ, really, but have a rack thawing in the fridge and a charcoal grill on the back porch. Any thoughts?

Can you control the heat with the charcoal? Sear it, move it off the heat (indirect) and cook for 3 hours at 225.