5hr Ribs. From frozen to perfection😋

I pulled these from the freezer to cook for dinner. They're not Rock hard frozen but enough to not hold seasoning without the binder. My thoughts are being as cold as they were, they absorbed more smoke than usual. Morton's Kosher Salt, Tony Chachere's Creole seasoning and Garlic Powder for the rub/seasoning. My spritz was Apple Cider vinegar, water 50/50 with about a table spoon of hot sauce. This was sprayed every 15-20 minutes after the first 2hrs. No peeking until the first spray. 275 for 5hrs total. Paper wrapped at 4hrs.