The indirect grill set-up for the ribs (I used 2 small Webers). Just stack as many racks as you need side by side like playing cards, cover and open vents. Cook about an hour plus, rotating periodically. But, enough about the ribs. On the side was sauteed swiss chard and red onions AND, grilled chard stems as remembered from Al Di La, a great spot in the BK for Italian food. A few phone calls (thanks greg) tipped me on the technique: blanch them in vinegar and water, grill (over the flame-next to the ribs), toss w/olive oil, salt and more vinegar if necessary for the right acidic balance. They tasted very close to my flavor memory. Once the ribs and stems came off the grill there was so much good charcoal still burning that I economized fuel and time by grilling the skirt steak meant for tomorrows dinner. Not sure how I’ll serve it but at the very least there’s cooked meat for sandwiches or tacos (if the meat makes it to lunch). Someone might discover the steak and make with eggs for breakfast.