Made these last weekend. St. Louis style ribs, coated with Weber's coffee rub. I was in a hurry, these only cooked for 3 hours with the last 30 minutes the lid cracked the tiniest amount. After cracking the ribs I went in to watch football, came out and the temp was probably around 450 or so and I had a "I've made a horrible mistake" moment as I opened the lid. They looked burnt and overdone at first. And then to my surprise, they were some of the best ribs I've ever cooked.
In other news, I need to get better at taking pictures of these.
