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First time I checked them at the 1 hr mark it was 205 I got a little antsy at that point and popped them on the grate to sauce one and finish them off. About 35 min worth.

Here it is. Not quite as tender as I hoped for. But acceptable for a first attempt. Good flavor.

The Shock Top was Belgian White

Temped out about 165 after 2 hours so I went ahead and put them in a pan with a Shock Top. Covered them with foil and back on the smoker.

Ok here we go.. the plan as it stands is 2-2-1 or possibly 3-2-1 depending on how the cook goes. Prepped by pulling the membrane, and giving them a light coating of salt, pepper, and worcestershire sauce. 250 temp using competition blend.. thinking possibly Beer and BBQ sauce when I wrap them...

Sounds like a great mix! And that is exactly what it does. The brown sugar and honey add a sweet element, the butter.. well butter just makes everything better lol -and the combination of it all absolutely makes a crust/bark on the ribs that is awesome. :) I'm glad you like it!

Looks great! What did you think of the combination in the wrap??

Ya know I'm not completely sure lol. It just kind of tweaked and morphed into that from things I picked up watching Pitmasters and reading the forums. *shrug* about the only thing I remember when it came from was the squeeze butter is a Johnny Trigg thing, among others but he's the one that...

Thanks all! Sides.. couldn't be anything other than cheesy taters. Lol not much to complain about there. 128522

That's a wrap folks!! Bite through and great flavor!! Boss says "lots more practice, not sure you will ever get it just right.. but don't you dare change a thing!!" Lol.

All sauced up.. almost there!! Won't take the last hour. Really they are about done. Turned the temp down a little and will leave them on 20-30 min just to set the sauce.

No sauce yet.. I usually don't sauce until the last hour.

They lay top down on a bed on butter, honey, and brown sugar and get a good spray down with apple juice. Then it's back on for another 2 hours..

After 2 hours on time to wrap..

Not a big fan of kraut myself.. but thanks @griz400 for the info.. have a couple friends that love the stuff, I will file that away for when the audience is right!

Rolling smoke today!! Have 3 racks out on the smoker. All rubbed down with mustard and rub. 2 are my normal rub blend, and the other is a bit of an experiment. The bottom has my normal rub and the top is bad byrons butt rub which has a little more kick and a little less traditional BBQ...

Thanks!! A bunch of happy tummies around here. I think I've found my sweet spot as far as the process.. now to dial in the flavor. More practice.. damn the bad luck.

Done and done!

That it was!! . I've got the stall. About an hour or so now. Kicked the heat up a little and flipped them. Hopefully that will help power though.. I'm getting hungry and this is smelling pretty damn good!