Hoosierdood
Grandmaster
That’s exactly what I do. Close the lid and check them after 5 hours. Beats the hell out of the 3-2-1 method, and always come out tasting great.Made baby backs this weekend while building a roof over my daughter's patio. Didn't really have time to mess with them so went about 6 hours, @250°, no wrap. Turned out great.
Easiest ribs I ever cooked.