Hi folks, well you know I like beef ribs so went down to the market and found a nice slab that still had a lot of meat left on the bones, so I grabbed them up fast. Then I noticed this nice chuck steak marked at $3.00 off so I picked that up also! Here's the ribs $1.99 a lb. Here's the chuckie about 2.25 lbs. Made up an awesome rub based with dark brown sugar, then added some garlic powder, onion salt, cumin, oregano, some cayenne and fresh ground black pepper and about a tablespoon of cowboy rub. Now here they are all rubbed up and ready for the fridge in some plastic wrap. This will be my first chuck roast so I'm going to treat it like a brisket, probably put it on the smoker after the ribs since it's just a little over 2 lbs. I'm figuring about 3.5 hours at the most at 225 degrees. Would appreciate any input on this. Right now I'm thinking 3-3.5 hours and then double wrap in foil and place in cooler wrapped in a towel or two.