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 will start the fire with just 10 briquettes in chimney starter using crumbled newspaper till they turn white on top then carefully pour those on one end of snake after putting a tray in middle of grill and adding 4 to 6 cups of water to tray.

Rack will be inserted then ribs put down the middle over the tray so its indirect heat w smoke to cook them. Will use meat thermometer w 4 probes, 2 will watch the meat temp one will show how the internal temp of grill is and I will not use 4th probe.

I have idea it might take five hours of cooking to get the ribs done.

will post pictures if I remember to shoot pics as I go.