Prepping the bottom round with mustard and bbq rub:
Removing the membrane on the inside of the ribs:
Basket with the "triquettes" getting started:
Ribs after about two hours:
Ribs and silverside after about 3.5 hours:
The ribs went much faster than I expected... ended up being very overcooked. Bones still came out of the meat easily though. I was going to do the 3-2-1 method, but ended up taking it off after about 4.5 hours.
The bottom round came out amazingly though!