Last year I did some beef ribs. I marinated them in hoisin sauce for about an hour. Sprinkled kosher salt and fresh cracked black pepper on them. It was so good last year that I am not changing a thing this time around. I'm using Royal Oak Lump (green bag), which most of what is in the basket was from last weekend when I bbq-ed some chicken so there's all kinds of goodness on there. There's some left over pecan, hickory and cherry wood from last week and today I put a few more chunks on. As soon as the smoke dies down a bit, I'll be putting the ribs on. I'll be adding to this as the day progresses and thought it may be interesting to put some "getting the coals started" pics in as well. I'll be using the 2-2-1 method or sticking as close to it as I can but modifying it if I have to. Enjoy the pics. Clickable thumbnails Getting the coals going. Putting the basket of coals in the UDS. The ribs waiting to be bathed in UDS goodness. Ribs On. No bbq complete without pic of bbq dog. She will lay there till the bbq is done. Ribs are done. About to get ate!