Originally Posted by BobM
Get a couple of fire bricks, and use them to keep the charcoal piled up against the side.
Your ribs look really good!
This is what I do also. The fire bricks give you more depth of your coals so that the Minion method works. I also orient the vent on the opposite side from the fire to draw the smoke across the meat.
WSM, 99 & 09 Performers, 2-OTG, SJG mini WSM, Summit 420, Q100, Akorn, and Schwenkgrill