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Ptown
I guess they have their place - in particular if you have a rotisserie.
Anyhoo - first beef rib cook on the new kamado.
36 hour dry brine (because timing error), then ~8 hours at 125 to get them to 95.
I'm pretty pleased with how they turned out. Again, the fat could have gone on the bottom, and the 6 year old suggested less pepper in the rub, but otherwise pretty good.
I also need bigger lumps of wood for smoking - it had all but disappeared by the time things were up to tempeatutet to start cooking, hence the rather thin smoke ring.
(There's a finger poking juice money shot too, if you're that interested.)