I've been know to do a little smoking, and I use a dual setup, but I've never done them with ribs. Interesting... What the hell, I'll give it a shot. What temp are you looking for? And if they're not all what you want do you just move them around? I know I have three different zones in mine, so I've always moved them, so I figure that's kind of a must...

Yes Sir... And electronics are the cat's ass!

While I compete quite a few things, I don't know why but I can't stop myself from ordering ribs when I'm out. Other folks get a lot of the other things so I can sample them, but I always do the ribs. Yes, I'm often times let down, but then I remember there's a big difference between mass production and folks like us, when we're home, who sweat over a couple or three racks..

The one thing I WON'T do is smoke only one rack of ribs or one brisket... There's just something about the pollination or something. But it hurts the wallet and fattens the neighbors...

I should but I don't.

Explain please.....


I just use different spices by hand. I don't do a mix up in one jar because the grain sizes vary, settling, etc...

It starts! A shot when it hit the smoker at 6 am. I have it rolling at 150 degrees right now, I'll check on it in another hour or so. I have no clue how long this is going to take, which is why I got it started early, any idea?

What's the humidity there?

And if you're going to use a dehydrator, I'd go like 4 hours (wasting smoke after that), then move it inside... But it's rainy here, do it could take 48 hours.. But it may be dry there, so it'll prolly be a lot less...

But it sure does look good...

Looks good! You taking Pre-orders now? Do you charge shipping & handling?

Oh, and keep that 150 the top end.... I'd say 130-140 might do you better if you can cool it down a bit...

I'm doing it all on the smoker, the humidity is low.

The process is a time consuming son of a gun. I just hope the end product is worth all the time.

Survey says?

Yes, how did they turn out?