Prepping the bottom round with mustard and bbq rub: Removing the membrane on the inside of the ribs: Spiced: Basket with the "triquettes" getting started: Ribs after about two hours: Ribs and silverside after about 3.5 hours: The ribs went much faster than I expected... ended up being very overcooked. Bones still came out of the meat easily though. I was going to do the 3-2-1 method, but ended up taking it off after about 4.5 hours. The bottom round came out amazingly though! Plated with pan roasted potatoes and some sort of noodle concoction of my girlfriends doing... Thanks for looking!