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I use a Meater thermometer on the rotisserie - no wires to tangle. Expensive, and it will give you grey hairs constantly losing connection and just being touchy about everything, but it is useful for a rotisserie cook.

Because they burned too fast?

We've been eating brisket all week from a food saver bag. My wife will heat the bag in water to re-heat. It doesn't dry out at all, point or flat. Much better than trying to re-heat in the oven on a pan. Maybe just vacuum the rib portions the right size to re-heat?

I've never tried the Kingsford Pro; I'll try some at Costco. Anyone had any experience with it? Disappointing about Lowe's and HD this year. I also signed up for Kingsford rewards, to get a $5 coupon for every 5 Kingsford Charcoal products purchased.

I've had a Meater for a couple of years, now a Meater +. When it works, it works well, but the connectivity issues tend to give me fits. I also use it for rotisserie, and as far as I know there is no comparable (i.e., completely wireless) device. I like it, but have a Plan B.

Looks good to me. Plate ribs are unlike other ribs, more of a fork and knife meal than a rib you would pick up and chew on. I love the deep beef flavor. I cook to 200 or so. Really filling.