Started wit baby back ribs. Cryovac'd package of three racks from Costco which weighed in at 8 lbs. Pulled two out, put the third one in the freezer.
Washed and patted dry. Rubbed with a mixture of my leftover rubs. Wrapped them in plastic and foil and let them sit in the fridge overnight.
Started a chimney of lump. Laid down a bed of unlit lump in the firebox. When the chimney was ready, added it to the firebox with the air intake wide open. When the temp hit 250-ish, closed the intake down to about a quarter.
Added the ribs to the cooker box. Temperature held for over an hour without touching it. Nice.
Started spraying ribs with vinegar at about 1h 30m. for every hour or so.
At 4h 10m and 4h 20m I brushed on the sauce. At about 4h 45m the ribs came off, and were wrapped in foil and blankets and put in the cooler.
Pulled it out and served it 30 minutes later.
The inside meat was nicely flavored. The outside crust was a little salty for my tastes. And the meat was a little chewy.
Lessons: Less/milder rub. No spraying during cooking. Let it cook til it's really, really done, timing be damned.
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