I pulled them from the fridge, gave them another dusting and put them in the rib rack while I prepped the Mini.
The rack was placed into the smoker when the chamber temp reached 300 degrees.
After 4 hours I used a toothpick to test the doneness and with the resistance I felt I closed the smoker back up for another 45 minutes.
And of course, got to have the money shot-
Hope you all had a safe Holiday.