Make a fire in the charcoal chimney, filling it half-way only (55 coals, if you’re counting)
1) When the coals are light grey on the top, pour them into ONE SIDE of the Weber:
Add one or two chunks of maple. Make a heat shield out of a piece of heavy-duty aluminum foil. Arrange the ribs and foil in a rib rack as shown above.
Take 2 hot coals out of the fire and put them back in the chimney. Fill the chimney half-way with charcoal and set aside. Cover the grill, keeping the lid slightly ajar. Cook for 1/2 hour.
2) Uncover and rotate the ribs 180 degrees. Pour the hot coals into the Weber. Take 2 hot coals out of the fire and put them in the chimney. Fill the chimney half-way with charcoal and set aside. Cover the grill, keeping the lid slightly ajar. Cook for 1/2 hour.
3) Uncover and rotate the ribs 180 degrees. Pour the hot coals into the Weber. Take 2 hot coals out of the fire and put them in the chimney. Fill the chimney half-way with charcoal and set aside. Cover the grill, keeping the lid slightly ajar. Cook for 1/2 hour.
4) CHECK RIBS using the bend test. If the ribs are not done, rotate them 180 degrees and add the hot coals. Cover the grill, keeping the lid slightly ajar. Cook for 1/2 hour.
5) CHECK RIBS using the bend test. The ribs should be done at this point, but if not, rotate them, cover and cook for another 1/2 hour.
6) Preheat gas grill to low. Brown and sauce the ribs on the gas grill.
The Bend Test for ribs:
Pick up the slab with a pair of tongs and bounce them slightly.
If they are ready, the slab will bow until the meat starts to crack on the surface.
A small crack means you need a little more time.
It should be close to breaking when you lift the slab.
If the meat falls apart, you fucked up. Go back in time and cook them a little less.
The Johnson Family Cookbook