I made my ribs yesterday, following my makeshift plans. They came out fine, though things didn't go exactly as planned. Smoking on a kamado-style grill is like driving a race car with tremendous acceleration and crappy brakes, and things got a lot hotter than I planned. This is not unusual for me, it was just worse this time, as I usually get it to settle in at around 250°F, in spite of shooting for 225°F, but that's workable. Yesterday the grill was determined to stay at 300°F, and no amount of damping our dousing helped. I wish I could blame this on multitasking while I worked, but as I say, this is a pretty hands-off process, and it wouldn't have played out much differently on a weekend. Anyway, I just cut down the cook time and they came out fine. They just can't really be called barbeque, as they were more grilled than smoked.

Links:	Thanks Ant and Acleacius.
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