Ok, so neighbor was so impressed with the Split Breasts I did she asked me to cook her up some more breasts, she got the whole split breasts with no bone and or skin, I was worried, but brined for 3 1/2 hours and low temp cook (225), smoke and gave them to her and she freaked out they were so good, we got 4 of them and they were delicious, so full of moisture and smoke to the center (hickory).............so to make a long story short the next day here comes her husband my friend with a bag, and he says here, here is another project for you, and I was like ......Huh...........then he showed me it was about 9 lbs of Country Style Ribs, they had not been frozen, so I cut my fridge down a bit and let them hang out in the near 32 degrees temps because I had to wait 2 days before I could do, anywho got to them today, my first Pork Ribs ! I decided to use Mesquite this time and they were delicious, but I think I am addicted to Hickory................... So we got about 9.5 lbs of Country Style Ribs So we start off with a simple brine 1 cup of Sweet Baby Rays Sweet and Spicy BBQ Sauce, I was just being creative 1/4 cup Fine Ground Sea Salt 1 cup of Sugar TableSpoon of Minced Garlic TableSpoon of Minced Onion TableSpoon of Ground Black Pepper I was in a hurry, and I think Brown Sugar would have been better, will try that next time So here are the victims ! So I brined them for about 6 hours, should have been longer, next time it will be longer, I have them out drying a bit and getting to room temp, ready to go in as soon as I get the Box warmed up Speaking of the Box : That Yellow Tank is my SureFire Torch I use for sweating copper, makes a great AMNPS Starter , there she is with her "as my wife says" cute little smoke stack Mod and it is preheated and ready to go : And here are the Victims in the Box with no hope of ever oinking again ! Got the AMNPS going good in the driveway and just put in, closing her up and letting her do her magic I put the Meat Probe in the Thickest Rib which was about 1 3/4 inches thick, this way I have a good judge on what would be my lowest IT for the whole batc A little over 2 1/2 hours and the IT of that thick rib was 172, so I know the smaller ribs were above that for sure, and my target overall was 180, so the thickest is nice and done, but the rest were perfect ! The Mesquite was good but again I think I am Addicted to Hickory, they had a sensational flavor so says 5 people that helped us test, uh, I mean, devour the 4 pieces that was our take, my neighbor when I delivered his starting eating them in his living room repeating "Oh My God" many times LOL, so the reviews were great, and I personally think they were fantastic myself, very moist, very tender and exceptionally juicy, you could get a clean bone with a nice light peel, they were just about to fall off the bone, incredible. Props to SMF and Smokin Al for the IT temp strategy, it worked good and now I can replicate the cook ! Guess I should show the Q ! Coming out the Box ! I gave him the best pieces, I kept 4 and he got 5, That piece you see bottom right was the smallest, I ate that piece thinking it was going to be a little dry, boy was I wrong, it was just as good as the others, totally impressed ! And here in the Kitchen getting ready to be split up to give my friend their half : Thanks to SMF and all the fine people here for this, had I not had your help, posts and so on, this would not have been so wonderful, Props to you all out there, your the best, and SMF is the best !