BBQ Time again

<a href="http://www.thenextwindow.com/exit.php?url_id=353&amp;entry_id=77" title="http://www.thenextwindow.com/archives/59-BBQ-Time.html#extended" onmouseover="window.status='http://www.thenextwindow.com/archives/59-BBQ-Time.html#extended';return true;" onmouseout="window.status='';return true;">A couple weeks ago</a>, I barbequed some babyback pork ribs. They were awesome! For the first time, I tried to see how slow I could cook the ribs on my gas grill. As usual, I smoked them using pecan shells.<br />
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I was hoping to cook them for 4-5 hours; however, my gas grill wouldn't hold a temperature below 300&deg;. The grill has a double-ended burner and a full-length, full-width drip tray, so all heat is indirect. I put the pecan shells into an aluminum pie pan (a few holes punched in the bottom to let air through) and topped that with another pie pan. Then, the pie pans went at the right end of the grill, which was turned on the minimum setting. I turned the left burner off. <br />
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