I'm learning about grilling by making mistakes. The instructions on some pre-seasoned "St. Louis Ribs" say the following:
Remove ribs from package. Preheat grill to medium high. Place ribs on grill and cook on medium high for 12-15 min. Flip ribs over and cook for an additional 12-15 mins. Finish cooking ribs on indirect heat on medium high for an additional hour to hour and a half temperature should reach 175 degrees.
They seem quite clear that everything should be at "medium high" the whole time.
I thought things were going well when I flipped the ribs the first time. But when I went to flip the ribs the second time they were on fire and quite black.
Oops! This is a new grill, so I'm a little unfamiliar with it, but I actually had the dials set at about the halfway marker. I would expect that to be somewhat closer to "medium" heat than "medium high". But all nuance is lost when the food catches on fire! Should I have ignored the directions and done the initial searing for less time, or at a lower temperature?
I have another rack, and I'd like to try again tomorrow. What should I adjust about these directions to prevent setting St. Louis on fire? (And even with indirect heat, is medium high the right idea for 90 minutes of cooking?)