Beef Back Ribs, Zuc, and Potatoes

I ran over to WM and picked up a couple racks of Beef Back Ribs, got the XL fired up, and prepped them. Pulled the membrane, gave them a nice coat of worcestershire sauce and then coated with Montreal Steak seasoning. I figured these are the bottom portion of ribeye, so why not?

I figured since I was about 20' away from the egg and had plenty of time and my Maverick I was going to try for 225* grid. I managed to keep it there for most of the 7.5 hours, occasionally it drifted up a bit and eventually I let it settle in at 235* +/-.

The one end of each rack was much thicker than the other. The thick end was the money, nice bite. The thin had good flavor, just not enough meat to hardly make it worth it.

This evening got the small up to 400* and tossed pouches of cubed red potatoes in the small for about 45 minutes, then moved them over to the XL to keep them warm while I put the zucchini on the small. Potatoes were seasoned with OO and SPOG, the zuc had OO and S&P. Nice little dinner. Now I'm sipping a bit of Maker's Mark and getting ready to turn in. Need to leave the house around 5:30 tomorrow morning.

This is the first time I've been happy with my results from Beef Back Ribs without foiling and adding liquid etc. Let them go until the thickest portion is probing tender and don't worry about "drying" them out. They are dried out when you get them to well done temp. All you are doing after that is rendering fat and concealing the fact the meat is overdone. If anything these could have taken another hour or so and been fine. Of course, you could up the temps and shorten the cook time.