Very pleased with the results...easily the best baby back ribs I've ever done. Cooked 250 dome for five hours. Very tender and moist.
I did learn a few things. If the slab extends beyond the edge of the plate setter, the ends of the ribs cook faster. Simple solution: quality control samples for the chef!
I did two slabs: one with just a dry rub, the other with a dry rub and finished on one half with a commercial BBQ sauce and on the other half with a homemade rub from AmazingRibs.com; ultimately I preferred the dry rub only, but maybe that is just the style I'm used to here in Texas.
LBGE & SBGE. Central Texas.