Finally, after 7 hours I pulled two racks of ribs (the third needs another 30 minutes or so), and both chucks came off at about 6.5 hours. I am going to rest them and then cool them down in the fridge. I 'll cut them tomorrow when they are cold and reheat them on the grill at work before I sauce them... These pictures aren't the greatest, but I didn't want to unfoil them all of the way. The Bovine Bold, BTW, is fantastic...
Thanks for the tips and encouragement everyone... that made what might have been a frustrating evening turn out to be a pretty fun cook!
*2 Weber Smokey Mountain 18.5 & 22.5 w/Stoker
*Pre-1979 22.5-inch Red Weber Kettle
*Pre-1979 18.5-inch Red Weber Kettle
*1993 & 1998 Weber Performers
*Grill Dome Kamado smoker 18-inch
*El Cheapo offset smoker (CharBroil)
*4X8-foot trailered Santa Maria Grill
*Coveting a Weber Ranch Kettle
*Yellow splash-proof Thermapen
*Member of PNWBA/KCBS/West Slope BBQ Association
Last edited by Jeff Selle; 03-22-2010 at 02:51 AM..