I finally finished the Ribs and the London Broil! Both the ribs and the London Broil were "melt in your mouth" wonderful! I attribute it to the fact that I was able to control the heat much better with the ccsv than I was able to with the ECB...I cooked the London Broil exactly the same as I did the ribs...but only 1 hour in foil with the London Broil.. London Broils are notoriously tough, but cooking it like this, took all the toughness out of it..
Thanks to everyone here for all your help and posts! And a special thanks to Jeff for his great tutorials and amazing rub and sauce recipes! This is an amazing place!