Smokin' ribs on a Sunday afternoon - how Arkansas!

  We're taking another shot at smoking a rack of ribs on our gas grill this afternoon.

The previous attempt about a month ago failed because we trusted the thermometer in the grill lid rather than measure the temperature at grill level where the ribs were merely being warmed.

This time we have a Taylor grill top thermometer that assures we maintain a meat-level temperature of 250 degrees. The burners under the foil tray of hickory chips are on and the burners under the meat are off. The wood chips smoke and the meat smokes and cooks slowly.

I think maybe we're getting it right this time. It sure smells good.