So, the ribs decide when it's time to eat. 2 hrs @245. (Set for 250) then foil in pan with a cup or so of apple juice. Plan was 1 hr then remove and finish for 1 hr on racks. Not so much. They were bend ready and temp showed 195 or so. Pulled, very lightly sauced in pan, back in the pit while the table was set, and whoa!!! Were they good. Best so far.
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