On the smoker
Using the lid thermometer as a gauge, ribs will be done when they pass the bend test.
Thanks for looking.
Sorry for the delay for the plate view, life got in the way. The leg quarter was the star, bite thru skin and moist and juicy. My first smoked chicken, always done it on the grill previously. I added the leg quarters and red potatoes for the final two hours, the taters needed more time to get creamy.