Had company over tonight. Three slabs from Sams, cut KC style and marinated for three hrs and then slathered in mustard and covered with rub overnight.
Placed'em on my double-decker rig for four and a half hrs over three big chunks of mesquite. I let the egg struggle for the first half hr to get from 190 to 230 degrees as I've read thatsmoke penetrates best at low temps. Also put my ribs on cold for the same reason. Then 250 steady until done.Probably the best ribs I ever had.