I did try again, cooked them on 225 for 2 hours , wrapped them in foil for 2 hours , then glazed them for about 40 minutes, rested them for 40 minutes.

Better overall, good bite through with no crumble,was able to slice vs mash through the, mostly moist a few dryish spots, great flavor.

I did that once, but did not get the Tee Shirt.

I had the same problem. I went to a 3-2 and they come out much better.

Keep the membrane on
250 the whole way
3 hours 30 minutes with just rub meat side up
Wrap for 45 min in foil with Jumex nectar of your choice and a little margarine and some brown sugar (meat side down)
Unwrap and place meat side up until tender
I like the bend test—grab rack with tongs-if rack bends close to 90 degrees they are done

When you wrap.......Sprinkle some Brown sugar, squirt some Honey, and add a few tabs of butter on the foil. Place meat side down. Then spritz the bone side with Apple Juice to keep moist. Add BBQ sauce to ribs the last 20 minutes of the cook (unwrapped)....

What model Pit Boss?

Get a Rec Tec. That's what baby Jesus used to cook Camel brisket on.

Adam did a pretty good job with ribs. Any idea what he used?

I do this at 240-255

Sounds tasty, Tiltman.....

Pit boss 700FB

Did a pork butt yesterday got a thumbs up from a few buddies that are Que snobs

Pellet rigs are truly the easy button

Lots of different ways to cook them. All sound good. You just have to keep doing it until you find what works for you. I generally cook my 5.5 to 6.5 hrs. Sometimes the meat falls off the bone and other times they slice up nice. Once the meat starts to pull back on the ends they are done in my observation.Like I said everyone is different. I generally do 3 hrs. unwrapped and then the rest wrapped at 225. Cooked ribs and brisket yesterday

Dang Champ that looks tasty!

I am by no means a T-Man level cook but I sure love doing it.

Thank you