Originally Posted by Dave M
Very nice! I love dry ribs. I don't spritz, and I bet the constant cooling by doing that is why they took 7 hours.
while spritzing every 20 minutes may be a little too frequent, i'm not sure you can atribute the 7-hour cook time to that alone unless the dome was open for an extended period of time. the motto "let it cook and don't look" is a pretty good way to go if you're comfortable with your cooker.
bobm - where do you have your thermometer mounted?