Just as Fast Eddy said: the ribs were done in about 4 hours. Mine took 4 1/2 because I just couldn't give over and fully trust the 275 degrees for the whole time. I turned em down midway to 250, then back up to 275 with an hour to go.
Eddy was also right about the rub. I put mine on just before I fired up the cooker and let it sit for a half an hour or so. Unlike in the past I didn't actually rub the spices in (I've always found that ends up being a gooey, gloppy, uneven mess). Instead, I lathered the ribs with yellow mustard and then sprinkled the rub on liberally, patting it into the mustard so it clung.
I mopped the ribs every hour with a mix of beer, water, a little oil, cider vinegar and some rub.
I gotta say, I've done a few ribs in my day on my New Braunfels offset and I thought they were very tasty. They couldn't hold a candle to these. Perfectly, evenly cooked, and, unlike what usually happened on my stick burner, the smoke level was PERFECT. I used to have to wrap my ribs towards the end to keep them from getting too smokey. This time I can actually taste RIB meat.
But the absolute COOLEST thing about this cook was the "set it and forget it" automatic pellet feeder. What a joy to cook with! I wanted 275, I set it at 275. I wanted 250, I set it at 250. And when I strolled back into the garage there she was, right where I set her. And I didn't have to fire up a chimney of charcoal even once.
SmokinOkie taught me how to post these. I'd be glad to share the "secret".
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