OK...I cooked ribs for the 4th. Problem is, I got 'previously frozen' since they were on sale and I was a little tight on the greenbacks. I cooked those things for 5 hours in my BGE and they looked great, but I have to say they were a little tough. Not bad, but not as good as the ribs I did last year. I guess 'previously frozen' is not such a good thing for ribs?