As nice as those ribs look, I can't help but wonder how tasty they would of been with no marination, a straight up dry rub and left alone in the cooker at 275-300 for 3 hours with no peeking foil, spritz or mop.
We will never know. But I'm pretty sure it would of been killer with a lot less effort. KISS.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)