Searwood pork ribs

Weber Searwood. Really happy with how these ribs turned out. Dry rub (salt, pepper, paprika), coated in olive oil first.

Smokeboost (180) for one hour, then cooked at 250 until internal temp was 175 (another two hours). Then wrapped them in butcher paper and increased heat to 275 and then 300 (another hour) to get the internal temp to 203.

Five hour total cook. No complaints.