You removed the dreaded silver skin, yes? I managed to incinerate a rack of ribs learning how NOT to do things. A month ago I finally took the plunge (minor plunge) and bought a "Smokenator 1000" which is essentially a baffle with a water reservoir -- works GREAT! No more campfire meals for me (ie black on the outside, raw in the middle)
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Great burgers: half chuck and half lamb (there's a Mid Eastern market that has EXCELLENT lamb nearby). Grind it yourself if you have to. The flavors together are out of this world, best burgers EVER. Add some bread crumbs, some Worchestershire sauce, a little kosher salt and gently mix with your fingertips. Then gently form patties. Build your fire to one side, since these things leak fat at a terrific rate. Drip pan territory. Messy, but they're worth it.