check out that smoke ring. It tasted really good. I smothered it with Maulls BBQ sauce which is Local to St. Louis and one of the best I ever had.....

And its already been noted by the weather service as heat advisory today thru Wed here.I have a rack of St. Louis Cut Pork Ribs. I will use a charcoal snake method of two rows on bottom shingled around about 3/4 of way on outside of the grill. Then on top of those I will shingle a single layer of briquetted same around 3/4 of grill. Adding some chunks of wood every 3-4 inches around the grill.I...