Loaded up with KBB and Apple chunks in the lower basket . SLC were salted and trimmer a day before. Rubbed with Meathead's Memphis Dust, which has been my goto rub. Once again the Chubby held a constant temp ~225. Moved the racks around every 2 hours or so. And final product was fall off the bone, with my company saying best ribs ever!!
what are some other ribs I should be trying, I like the MMD but I'm always looking for something new?
