I used the "snake method" for this smoke. Two briquettes wide and two briquettes high, arranged in a "C" shape about halfway around the grill. Then I placed a 13X9X2 pan inside the "C" to catch the drippings with 6 cups water in it. OPen the top and bottom vents all the way. Smoke for two hours... sauce and smoke for two more hours. Remove from grill, place in pan, cover with foil, let rest for 30 minutes... enjoy!

Rib Rub
2 tbsp kosher salt
2 tbsp coarse black pepper
1 tbsp granulated garlic

Rib Sauce
1/4 cup ketchup
2 tbsp apple cider vinegar
1/4 cup packed brown sugar
2 tbsp light corn syrup
1 tsp Worcestershire sauce
1 tsp coarse black pepper
1/2 tsp salt
1/2 tsp granulated garlic
1/4 tsp ground cumin

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