Thanks for the comments. Yes everything managed to turn out well. The ribs were cooked low and slow for about 5 hours until the meat started receding from the bones. Very tender.
The pork butt was removed at 203 degrees F. internal temperature and after a rest was pulled.
Steaks were rare which the wife and I both prefer. We use the heck out of the little Weber Smoke Joe Silver but go to both the 22 inch kettle and smoker for smoking meat and the kettle for larger quantities of food.