Check out the veil of smoke escaping from the grill and
then being sucked up over the lid. Ghostlike, it clings
to the exterior of the dome and then releases at the top.
With the indirect cooking/smoking of the rib-ends and
potatoes complete, more charcoal was added and
soon the marinated flank steak would be grilled.
Of course, Jersey sweet white corn was also served,
and all the while dark & stormies were consumed.
This test rib yelled out to be eaten. Barely clinging to its
own serving utensil, the meat, cartilage, and fat slowly
receded from the bone, leaving a perfect, tidy mouthful
of smoky heaven. I'm hungry again just writing this.