Ok, I'm very proud of what you're looking at. Today I did BB ribs, and I did them exactly how Mr. Mills told me to do them, I followed his instructions to the letter as much as I could given the differences in our equipment. I smoked these babies at 210 for 5.5 hours, no foil, no flipping, no turning, nothing. Just good low and slow smoke. Used several chunks of apple and a slightly modified version of the Magic Dust (used 1/2 cup of chili power instead of 1/4 cup). Everything that Mr. Mills told me would happened, happened like clockwork. The ribs sweat about 3x during the cook, the ribs had a nice bend in the middle towards the end (one rack literally broke when trying to pick it up in the middle), temp in the meat was 185-190, and the meat was fork tender. Biting into the meat, it wasn't Fall Off The Bone, but moreso a slight tug and then the meat gave, and it came clean off the bone. And smoking at that low of temperature, the wood flavor used was much more noticeable. Again, I'm very proud of this particular cook as I have tried my best to ensure that I was able to replicate as much as possible the steps Mr. Mills put before me to help me produce better BB ribs, and I have. Click on the picture below to launch the slide show.