After the second chicken went well, and then pulled pork using @Bbq life uk hot/fast method also a success, I moved on to ribs yesterday and they were a tough and dry disaster.
It started badly when the butcher didn't have any available so I resorted to a pack of supermarket ribs. The pack didn't state whether they were baby back or spare ribs but the rack was quite small so assume they were baby back.
The problems continued when I lit the kamado and massively overshot the 110C target. I already had the ribs on there so they spent the first 20 - 30 minutes reducing down from 170C with the vents almost closed. As the temp was dropping I stepped away to take a phone call and came back to 90C, opened the vents but no movement and the fire was out.
Everything off, re-lit and back on and struggled to keep it below 130C for the rest of the first stage of the cook. This was with both vents almost closed.
This was my first attempt at very low temperature cooking and it was far harder than maintaining 180C for chicken.
What vent settings would you use for 110C? I had 1 row of holes open on the bottom grille, and maybe 5mm open on the daisy wheel, and didn't want to close any further for fear of snuffing it out again.