Live Beef Ribs From the Dock on The Weber Kettle

Rubbed with Paul Prudhomme rub

Current conditions-

6:21AM Vents wide open, grate temp 255
Kingsford briquettes arranged for snake method.
Cherry wood chucks and apple wood chips placed on top of the briquettes along the path of the snake.

7:42AM Update
Pit Temps have climbed to 325ish due to some large chunks of apple wood being on fire but she’s chugging along nicely. Closed bottom vent around halfway.
Nice bark forming!

Nice little pullback on the bones-

9:15AM Update temps still over 300 so I closed bottom vent completely and the top vent about 1/2 way. they’ve got the color I’m looking for. Now just need time to break down all that connective tissue and get them to probe tender. I’m looking for an effortless entry with a toothpick, like as if the toothpick was going into warm butter.