Use a rib rack. This will allow you to cook at least 3 racks and brings your ribs just that much farther from the heat. It works, I've done it. Keep your temps down to 220. And only get just a couple briquets going. They will slowly spread evenly. The bottom vents, only leave open an 1/8 inch and adjust your heat from the top. Hope this helps.
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50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.