It's been awhile since I've posted here, but I tried something new today and have to share. I recently enjoyed some monster-sized beef ribs at an outstanding local BBQ place so I knew I needed to try this myself. I found some chuck short ribs, two racks with four ribs apiece, and seasoned them up for the PBC. And just to make effort worthwhile, I also put in a 6# pork shoulder. I let them hang for 3-1/2 hours before foil wrapping. I took the ribs out after another hour and placed them towel-wrapped in my cooler. For some reason, the pork shoulder was taking quite a bit longer to reach my target temperature (typically 200-205) so I left them in there for a total of nearly 7 hours. The PBC was still running at over 260F. Anyway, the end result was quite good as the photos attest!
[attachment deleted by admin]
[attachment deleted by admin]