I slathered the beef ribs in bacon drippings, sprinkled with cracked black pepper and kosher salt, then onto the smoker with hickory until the pull back on the bone was just how I like it. :)
I forgot to mention... the outside air temperature was 9 degrees F. I set the Memphis Pro to 325F and it worked perfectly! I was very happy with the way it handled the cold weather. :)
I brushed one rack with some Boot Kickin' Q sauce...
I couldn't think of a side dish sooooo it was just beef ribs, beer and lots of napkins!