HEB had pork spareribs on sale at $0.97 per pound over the holiday weekend. I decided to try something new when I cooked the ribs.
Since I don't have an offset smoker, often times when cooking briskets, pork butts, or ribs I wind up with meat that is overcooked (almost burned) on the meat that is closest to the side where I have banked my coals.
This time I tried making a snake or chain of charcoal in the bottom of the pot. I lit only one end of the snake. This meant that only a few briquets were burning at any one time. The fire burned slowly around the chain. At the six hour mark of cooking I had about 8 briquets that remained unburned.
One of the rib sections had a small amount of burned meat. Overall the snake idea was a success. Now to try a pork butt and a brisket.