Picked up some chuck ribs the other day and decided to throw them on today..They had a lot of fat to trim, but they turned out fine..Cooked at 240° for about 7 1/2 hours.. No foil, no spritz. Just seasoned with SPOG and smoke..These were probe tender at around 199°.
About 3 hours in...
About 6 hours in...
And done....
About 3 hours in...
About 6 hours in...
And done....