Had a hankerin' for some beef ribs so I cranked up the Smoke Vault. Just got them at the supermarket so not the meatiest but not too bad.
Rubbed them up the night before...
Threw them on the smoker at 225..
Using my Maverick. I didn't use the meat probe, instead just left it on the outside. Pretty cold for San Antonio.
Went for 7 1/2 hours before they were pulling away from the bone.
Had to throw on a link of sausage too. I basically ate until I almost puked. Awesome.