I went to Meijer tonight by the house to get some green beans and some early sweet corn for dinner tonight and they had fresh spares (1 slab cut in half to fit in the packing) on sale. I was firing up the grill to do some chicken breasts so I thought, "I have the 18.5" Weber sitting right there...why not?!" So here's what I got: So I got the ribs washed and dried and made my first attempt at St. Louis Style: That wasn't as hard as I thought. I need a better boning knife though. Getting the silver skin off...that was another story...I gave up on that pretty quick (I'm not the most patient of persons sometimes). So I threw some of Jeff's rub that I've doctored up a bit and I think my little helper approved: Actually by the look of the pic, she wasn't really paying that much attention to me...LOL So yet another first, I tried the minion method in the small kettle. I had about 10 briquettes split in half of a charcoal pan and I lit about 1/3 of a chimney of briquettes and put those in the middle after they were ashed over. Here they are on the kettle with some apple chunks: Set my timer for 3 hours on the iPhone: Now to get ready for the chicken. I'll update when I get ready to foil. As always, thanks for looking.