Meatier, richer ribs than baby backs. Get the cook time and the temp to pull it.
This cut goes by feel and internal temperature, not weight. See the method and target temp below.
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This one goes by method and internal temperature, not weight. Use the 3-2-1 method: 3h smoke, 2h wrapped, 1h sauced.
Use the 3-2-1 method: 3h smoke, 2h wrapped, 1h sauced.
Every smoke is different — wind, humidity, how often you open the lid, and the cut itself all change timing. A good wireless thermometer is the single best upgrade for consistent BBQ: set the target, and cook until it hits, not until the timer says so.