Bottom line, I give myself an A for holding temp and a B for the ribs. My guests loved them but I did not think they were juicy.
I followed Clint's recipe. I doubled vacuum bagged three racks of St Louis Ribs. Cooked for 24 hours which brought me to about 6 PM. I removed the ribs from the bags and immediacy noticed that there was at least a cup of liquid in each bag.
I had pre-started my stove top smoker with one burner and was able to bring the temp down to 153 when I transferred the ribs to the smoker. Went for 1/2 hour and wrapped each rack in stretch wrap and then tin foil and put them in my warmed cooler.
I got down to the grill about 10 minutes before my guest arrived.and started the grill. We had some grilled baguettes and some homemade bluefish pate and some wine.
After a half hour of talking I removed the ribs from the cooler...they were warm, unwrapped seasoned again and applied a thin coating of sherry BBQ sauce (gave my quest's a choice of two sauces...they opted for the sherry). Placed the ribs on the grill (about 200 degrees cover up) and let them sit for about 15 minutes. The ribs were at 136 degrees and the sauces was not setting up. So, I used my Searzall and carefully heated the ribs being careful not to burn them. All told they were heated for about 25 minutes. Temp on exit was 151.
Plated them with the chicken breast and served. They looked perfect, very tender, beautiful pink color and they tasted great....but they weren't really juicy (they weren't dry either)...they were delicate and held together and parted from the bone in bites.
They were dramatically better than any other of my rib attempts...and that is due to your guidance...thank you.
Any ideas about the juice?