Update . . .

At the 6 hour mark . . . internal meat temperature is 160 degrees . . . should be at the "just keep her warm" mode for the rest of the afternoon. I decided not to mop sauce the roast and opted to spirtz it with a mix of apple juice, Jim Beam, and red pepper sauce (1:1:1 ratio) every 30 minutes. I decided not to do the riblets today . . . maybe Wednesday evening.