OK, I'm new here, so if this belonged in the Pork forum, I apologize in advance. Folks asked me in Roll Call to post Q-View. Hopefully I will get this right. Here she is, all cured and ready to go! Lookie how clean; I'll be working on changing that this summer and fall. Tyson baby back ribs from Wally World. 2 of the three slabs, membrane pulled, soaked overnight in a brine of 1 gallon water/1 C salt/1C brown sugar, then last night a quick rinse, and a dry rub. I used Famous Dave's Rib Rub, since my wife likes their stuff. All ready to go. If you look closely, TBS above the smoker. My first time and I hit it. This is 15 mins after I fired her up. I went up to check it about 20 mins later, and the temp had dropped. I guess this is why I need to watch it and learn how this baby cooks. Oh well, as long as I am having fun. I'll let these go for at least an hour, and if I can't smell the smoke, I will add a few more chunks. Then after about 2 hours total, I plan to foil them for 2 hours. After, they get sauced up with Famous Dave's Rich 'n Sassy sauce (again, what the wife likes). If all goes well, then I will start experimenting! More photos to come!