I had picked up some beef chuck ribs from Restarant Depot a while ago. They come 4 racks to a package, I cooked 2 and froze the other 2.
I thawed out these guys out this past Thursday. Friday I rubbed them with some of Rod Gray's Most Powerful Stuff.
The went on the 26er with the Slow 'n Sear at about 7:00 AM. With the bottom vent closed, and the top halfway, I was able to maintain 250º - 275º for the first six hours of the cook without touching anything.
Here they are at about 2:00.
I pulled them at about 6:00, foiled and coolered them for transport and headed over to my parents' house.
Plated with some oven roasted potatoes and green beans from my GF's mother's garden.
BD