2nd time trying beef ribs

Dry brined the beef ribs over nights..

Next morning into the KJC3 with the slow roller at 225 with some cherry wood chunks. I used a foil pan with water for moisture.

It hit 170F at about 6 hours.

Wrapped it in butcher paper and moved it to the kitchen oven at 275F which freed up the KJ for another cook. Poured rendered fat on the ribs.

Finally 4 hours later, it hit 203F and was probe tender.

Decided to pull it and wrap in towel and into the cooler for 2 hours.

Finally the time to taste, the bones came out eat.. Sliced it against the grain. Really juicy. I think it passed the finger bend test and pulls apart real easy.

Not a super prominent smoke ring and the bark isn't as dark as I have seen and I could use a bit more salt but all in all, it was very good.