Well today my ribs didnt come as planned. They cooked in 2.5hrs and were dry, but not tough. They were not terrible, but not my regular standard. My rub was the same as last couple of cooks, Memphis dust. Things that were different today, I had to thaw them in cold water today. I biffed the lite, so I had to crack the lid to a few times to keep my temp 250 plus. I would close the lid after 10 minutes when it hit 275. How things normally go, thaw ribs in fridge 2 days out from cook. My barrel normally fire ups and runs at 275, and spare ribs take 3.5 to 4 hrs. So was it the thawing method, or just a rough couple of racks. They had decent marbling.