Two weeks ago I ruined some beef ribs, wasn't paying attention and they got incinerated. Fired up the Egg yesterday and put on an 11 pound pork shoulder, and about 3 hours later added a rack of beef ribs.
Three hours later....
Here's the pork after 9 hours or so... for most of the cook it was running in the 275 - 30 degree range.
The ribs were wrapped and rested for about an hour -
I took the beef rib meat off the bone for serving. There is a little of the pork on the left side.