So I decided on baby back ribs for the inaugural PBC cook. I'd give my first cook a B or a B+, mostly because I made a rookie blunder of overcooking (burning) the sauce at the end of the cook. After sacrificing the end rib or two to the BBQ Gods, the final results were pretty darned good. I didn't get a photo of the plated results, as the ribs disappeared as fast as I could cut them.
I followed the manufacturer's video pretty much exactly, starting with the beef and game rub, and ending with a slathering of KC Masterpiece Private Reserve sauce. I left one rack dry, as some of the family prefers them that way. The loin back ribs were from Costco, and they were huge. In retrospect, I might have cut the racks in half, as they were so long that a couple of them were practically touching the coals.
Outdoor temp was about 25 degrees when I started the cook, and I set the vent about 3/4 of the way open for my elevation of 5,600 feet. The cooker temp stayed pretty steady between 240 and 280.
Below are some pics.