I finally am able to get back on the forums. My laptop hard-drive was shot so I had to wait for it to get repaired. I smoked a couple racks on saturday, got great results and great notes on the process.......without further adieu.... I picked these bad boys up from the store on thursday and immediately took the membrane off and rubbed them. So into the fridge the ribs went for a total of 36 hours. I wanted to see what the difference would be if left in longer than usual. While I was waiting for them to finish napping, I made up some bbq sauce friday evening. Letting the flavors meld and the sauce to thicken up over night. .On to the BIG EVENT!!! So the ribs have finished napping and I remembered that I needed to head out to the store to grab some original KF and some pecan chips. Here is a look at the stars of the show after waking up...... My plan for the smoke is as follows: I wanted to have my smoker preheated by no later than 930 am. Company was coming over and we planned on eating around 4 pm. So after getting back from the store, I placed some lump charcoal in a circle around the basket and then placed a chimney full of KF (lit) in the center of the circle (Minion Method). At EXACTLY 930 am the smoker was right on the money. My target temp was in between 230 and 250. There was a steady rain falling and I knew that I would have to run slightly higher temps than normal to combat the cold rain. The smoker temp at this time was 237. Onto the cooker and used a combination of Pecan and Apple chips this time. Here is a look at them 1 hr into the smoke. This is 3 hours into the smoke and right before going into the foil. I used some butter, Tiger Sauce and Dr Pepper in the foil. Also I should mention I used Dr Pepper in my bbq sauce....... The rain just wouldnt quit, but the CG didnt let me down. I just added unlit lump every hour to keep it chugging along. At this point the time was 230 pm and time for the ribs to come out of the foil. And here we have a couple shots of them being sauced up. The bones are starting to pull back and everyone is HUNGRY I made some burgers, macaroni salad, potato salad and deviled eggs to go with them. So, once the burgers were almost done, I just threw the ribs on and sauced them a little more. Here are the final shots of the ribs after being cut. Everyone just fell in love with the flavor. They just pulled right away from the bone and were so incredibly tender and moist. As you can see, they didnt last long once I put all the food out lol Good to see everyone have such a good time and enjoy all the food that was prepared. All in all, this was one of my best rib cooks ever. I think it meant so much to me because of the elements outside. I was standing in a mud puddle by the time it was over with, but it was definitely worth all the effort. Thank you everyone for stopping by and having a look!!!