John, the ribs were delicious and moist as you noted in the pictures.
DETAILS ON WHAT I DID...
Prep was pretty standard i guess, washed and trimmed any unwanted small pieces, very little. Applied Grandmas Original Molasses and then put on my go to Rib Rub. Only thing I did different this time was on one rack on top of my go to Rub, I sprinkled some Tatonka Dust as a test to see how we liked it.
Will advise on that down the road. Went directly into smoker with no sit time, I usually let them set with rub for an hour or two. Time is shorter I have found since retirement. Did NOT preheat, set auber to 275* and waited the 3 hours. At the 3 hour point I checked for doneness and pulled the 3 Racks. I fought the temptation to immediately taste test and let them rest for 15 minutes
before cutting off 3 ribs. Tender and Moist they were as you noted. Now Tony, I can't speak as to a comparison between tenderness at the usual 225-235 as I have not done that temp in years and my memory fades. Will have to do a test to compare and next time if someone doesn't do it before then. I know when I was working I would deliver 10 racks to a customer over in East Texas
for his company Christmas Party and they really wish I had not retired. Hopefully for more reasons than the Ribs, but they do miss them.
The wife and I got a last minute BS Gig, so we grabbed a can of beans and a rack and headed out. After the 3 month old Grandson went down, we dug into the ribs. She rated the tenderness on a scale of 1-10 at a 8.5. I gave them a 9. Left some for the Son in Law with a request/requirement of his rating as well. Will pass that along. Forgot to mention I don't sauce my ribs while smoking, nor use sauce on them while eating. Used to but I found that with this rub and smoking at 275, I personally like them just the way they were. 75% of the employees of the company I used to take them to also did not use sauce on them. I found that interesting, but don't know that it really means anything except everyone is different.
Where did I get the idea of cooking Ribs at 275* That's another story. More tenderness ratings to come. BTW, I have never Vacuum packed Ribs and
reheated later so any input on that would be appreciated.