7 hours from "meat possession" to turn in if ya get them on time.
Knock off 30 min "prep" and 20 min "turn in fussing" time and you have about 6 hours to cook.
From what I remember (PooBah help out here)--Beef ribs in smoker need to be about 5-2-1 or more!
If they are not frozen--works (but close)!
May need to crank up the heat a bit, but.....
Sounds like fun and "level playing field" at least.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.