Big Wheelie thanks for the thoughts. I did end up puting the ribs in a cooler, and they stayed plenty warm, it is the way I like to do it, but my wife kept saying oven. I needed to cut them ahead of time as there is no room in the boat to it properly, and no way on a boat I wanted my guests to have to worry about cutting there ribs! So here goes the pics I hope
ribs rubbed down with a basic rub of Paprika and light brown sugar (equal parts) & then all the rest of stuff in lesser amount, pepper, red pepper, garlic, onion powder etc.
loaded in the Traeger and ready to go!
ribs about 3 3 1/2 hrs in
final product bad pics, from my iphone on top of the boat on a hot day
better pics
as a way of note, I put them on around 11 am, re arranged the cooker around 2 30 pm, put the ribs on the bottom grate on the top grate and visa-versa left the middles alone.
Began to sauce around 4-430 used Montgomery Inn sauce (from Cinncy oh), Pierces(sp) sauce (from Williamsburg, va) and KC master piece (from Sam's LOL). took them off and sliced around 5 pm BTW my wife says she loves KC the best, but on a blind test, she picked them last!!!
Overall I am pretty pleased. When you took a bit the meat stayed on the bone, although it was not tough.