You need to raise your esteem on these descriptions; they look great.
Is Keith foiling the ribs?
Both you and SteelYourFaith are good with the bells and whistles of html code. I'm a novice. Plus, Steel has a source(s) that has all of the programs. I see my source misses some of them (like tonight's Our Miss Brooks)
Is Keith foiling the ribs?
No, he puts them unwrapped (indirect heat) on the grill and slowly smokes them for several hours until they are falling-off-the-bone tender. He makes a kinda thin glaze-braise out of various stuff in the kitchen, and he continues to brush the ribs with it every so often as he checks them and maintains the lower temperature of the fire. His ribs are excellent!
What are you doing with the chicken and bacon? Are they in a dish together or separate entrees?