Slow smoked country style pork ribs on the steel kamado

Last week I did country style pork ribs. At an oven temperature of 225F it took 2 hours to get them to an internal temp of 165F.

I did them indirectly over water with soaked hickory chunks on lump charcoal. The smoking was continuous throughout the cook. Then at the end I brushed each side with Yeungling's Hot Lager BBQ sauce











 
and did another 5 minutes on each side still over water.

They were great! Smokey, juicy, not burned and full of flavor! I'll do that again.