re: Ribs already on, 3 racks first. (pics included)

2 hours on, just a bit longer, then foil.

I usually rub down a 4-5 lb chuck roast and smoke at 235 for 4 hours. I then transfer the roast to a aluminum half pan and add 1/2 cup of beef broth. I top the meat with a half an onion which has been sliced. I then sprinkle a bit of rub over the onions and cover the pan in foil. Place the pan in the oven or cooker at 235 for another 2-3 hours. After cooking the beef should shred up easily using a pair of forks. I then add a cup of my favorite BBQ sauce and mix it into the meat, onion and drippings. Serve in sandwiches or tacos...