First time doing ribs of any kind on the CampChef.
Took them out of fridge yesterday (partially frozen yet) and put rub on them.
Not really happy the way they came out.
Did the Fast Eddy method.
After about three and a half hours they stalled at 192, which was strange. Took another hour and a half for them to get to 201.9.
I said forget it and pulled them.
Looked OK, tasted OK, but they were a bit overdone.
I think doing ribs in the CampChef is going to requiring foiling.
Always had good results on the Memphis with no foil.