On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim wrote:

Poco Loco
Did 'em again, Greg. Fantastic!

Guess that's something else you learned while not getting a liberal arts degree from that
institution in Kansas.
...

I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not....

Unless the ribs are extremely meaty, I'd do 'em for only three hours at 275F. Even tightly covered,
the extra hour seems to dry 'em out a tad.