Originally Posted by pharmnc
For some reason, the ribs tasted really good today! I don't know if the glaze had time to sink in or if my taster was off yesterday from inhaling smoke all morning! I am still going to heed the excellent advice I have received here....adjust temps, consider sand, and add sugar to the rub. You are fine folks and I truly appreciate your help!
Golden!!! (If you do nothing else, though, do the sand!!)
PS - as a female smoker I LOVED the old school oven temp gauge you use; that's what's hanging in my smoker!! I had to laugh about a month ago when walking into the only Green Egg dealer in my area and a dude was FREAKING OUT because they had sold the high end IT monitor setup earlier that week because he had purchased a brisket at SAMs on they're why there and dude was like HOW CAN I COOK MY BRISKET WITHOUT IT!!! I HAVE TO HAVE IT! WHAT AM I GOING TO DO!!!! I openly laughed at him and said " Are you F'ing kidding me?! -- $2500 on a smoker, a $30 dollar piece of meat AND you can't step out and stick a thermo in your meat? REALLY?!"
Edited because Autocorrect is stupid ;)