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The day was going to make this a bad idea.  With a temperature in the upper 80s, the internal Traeger probe was not going to function properly. The Rub 1/8 cup salt  1/8 cup course black pepper 1 tbsp garlic powder 1 tbsp paprika 1 tbsp chili powder 2 tbsp coffee, ground Dry rubbed, and left overnight in refrigerator. Set temp to 180F to smoke till internal temp reached 160F.  Wrapped in foil, chicken broth added, set back on Traeger to reach 204F I had to add a small great shield to the temperature probe side to keep the temperature even in the Traeger

Dry Rub 1/4 cup dark brown sugar 1 tbs cumin powder 1 tbs garlic powder 1 tbs red chili powder 1 tbs paprika 1 tbs Lowry's Season Salt Mix together and coat meat-side of the ribs.  Let sit for 1 hour at room temp. Smoke at 180F for 3-4 hours (probe temp about 160F) meat-side up. Remove and add BBQ sauce over ribs, wrap in foil.  Cook at 350F meat-side down for 1 hour.  

Recipe from:  https://www.thekitchn.com/how-to-make-crackers-at-home-cooking-lessons-from-the-kitchn-186144 INGREDIENTS 3 cups all-purpose flour, or a mix of all-purpose and whole grain flours 2 teaspoons sugar 2 teaspoons salt 4 tablespoons extra-virgin olive oil 1 cup water Optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt Optional Cheese Crackers: Add 1 1/2 cups shredded cheese to the flour mixture. Pulse in a food processor until the mixture resembles course cornmeal. Proceed with adding the oil and water as directed. DIRECTIONS Heat the oven to 450°F: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside. Mix together the dry ingredients: In a medium bowl, whisk together the flour, sugar, and salt. Add the oil and water: Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the ...

Same coffee rub recipe as on the 7th.  I had to bump the amounts up for this larger chuck (added 50%).   3 hour smoke at 250F over Signature blend.  Remove chuck (about 165F), wrapped it in foil and added chicken broth.  Sealed the foil and put it back on grill for another 2-3 hours till internal temp was ~204F. Plus a little something extra, Traditional Irish Stew.  Might as well use the whole grill, and all of the heat generated by the Traeger. That was a good night of cookin'.

I couldn't figure out what to do with the roast.  So, checking on the Traeger app, the coffee rubbed sounded good.   2 tsp ground coffee 2 tsp black pepper 1 tsp oregano, dried 1 tsp salt Mixed rub together and covered a 2 lbs chuck roast.  Let it sit in the refrigerator for 2 hours.   Filled the Traeger with mesquite and set the temp to 250F.  Smoke for 3 hours, foil wrap and add beef broth.  Put back on Traeger for 2-3 hour at 250F.