Yesterday had 12 guests and and decided to max out the PBC. Did a chicken halved, 3 racks of spares, 2 racks of baby backs and one hook for some left-over uncooked corned beef from St Patties. Was able to maintain a temp of about 250 which should have been ideal. Chicken was OK. However the ribs were just fair. Spares were on for 5 hours and baby backs 4 hours. They seemed to be tender but were getting kind of dark so I did not want to expose to any more heat. Used the same rub as other times with same prep. I would say the ribs were kind of dry and did not have that "wow" factor that I expected. Had them hanging from the 3rd bone so as to keep away from the fire, but the bottom ribs were really overcooked. I read all the time how the ribs are always great so I wonder what did I do wrong? Previously on my PK Grill I would do the 3-2-1 method and always had good results and wondering if this is the answer for the PBC?
On a side note I was looking for some beef sausages and happened to find Kiolbassa brand at Costco. They were really, really good and can recommend them to all.
If anyone can offer suggestions for my dry ribs, it would be appreciated