Getting back to Nemo's question from yesterday, I'm BBQ'ing the ribs. I don't have a true smoker anymore, and I'm not even close to starting a smoke house project. The meat is over coals, not cooking via redirected smoke - and that means I'm BBQ'ing.
However, the ribs aren't sitting directly on the grill, either. They're in pans. I'm cooking on a low temperature and closing the smoke vent most of the way so as to create a smoke house effect.
As you can see, it's a good thing I bought disposable aluminum pans. I had to bend them to make 'em fit! (There was another option: I could have put one of the pans on a higher grill that isn't currently installed. I didn't want to do that since it's like cooking in an oven; the temperatures on the two grills wouldn't be the same. When I try the meat tonight, I want to know if I did things well or badly so that I can do at least as well next time. It's hard to know what went wrong if two batches haven't been cooked the same way. I might not even remember what I did differently between the two or which batch I'm evaluating.)
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