Wash and pat dry the ribs.

About 1-2 hours before cooking, lightly sprinkle Kosher Salt over the meat. Lightly cover with plastic wrap and refrigerate (ice)

Prepare the smoker with the water pan but don't put the middle section over the briquettes chamber.

Fill the bottom with about 2 layers of Kingsford Original Briquettes, make an indentation in the middle.

In a chimney lighter, put about 15 briquettes and light. When about 75% is grey, pour onto the unlit briquettes and spread. Use more on a windy or cold day.

Place the middle section with the water pan on the charcoal section.

Open all vents 100%

Put 4 oz of smoking wood of your choice on the lit coals. I like a little Cherry and Apple. Don't soak the wood, it's a myth.

Put the temperature probe on the grate bracket, add the ribs, and put on the lid. Do not trust the lid thermometer, it could be off by 25-50f. You need the grate temperature.

Monitor the grill temperature and when it hits 200f close all bottom dampers to 50%. You're striving for 225f to 250f.

Fine tune the dampers and set timer for 4-5 hours

After about 1/2 hour, add another 4oz smoke wood. That's all you need.

After 4-5 hours, check for doneness. It's ready when the meat pulls away from the ends about 1/4-1/2".

If you wish, open all dampers to raise the heat. When hot, brush the tops and allow to glaze. Or just put some sauce on or not, up to you.

When the ribs are done, remove, cover with foil to rest a bit then cut between the bones. Don't worry about pink, that's the 'smoke ring' and a sign of a good smoke.

We like it with KFC coleslaw (in my recipes) and some beer.