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Looks good, i'll have to give that a shot!

So what ratio would you use for pork ribs?

I haven't tried a simple SPG rub in a while and the last time I did it, I did 2 parts pepper, 1 part salt, and 1 part garlic. To me it still seemed a little heavy on the salt but then I was looking at some other peoples recipes and they were doing crazy things likes, 4 parts salt, 4 parts black...

I actually have noticed mine does that as well. But mine have never tasted like the smell. So not sure why it did that.

I don't think you need to do anything special other than cook the Brisket perfectly. In my experience, most people are amazed with correctly cooked Brisket. They are use to having somewhat dry, restaurant brisket where it's a MUST to have BBQ sauce, so anything that's fresh, juicy, and cleanly...

I agree with SmokinEdge. Cooking at 225 the entire time is pretty rough. If you do start out at 225 to get a bark that's fine but probably kick it up to 275 after the wrap. However, that being said, I usually do the entire thing at 275. Same result if not better. Hope that helps and good...

Nice work! Looks awesome.

I just watched some tutorials today on how to smoke Beef ribs and I am planning on trying those next. Let me know how they turn out and anything you learned a long the way so maybe my first experience will go great! Good luck!

Looks great! First one is the hardest and it's only going to get better! Nice job!

Bought my offset Smoker and did one smoked brisket last week. It tasted fine but I wasn't happy with the outcome. I have been smoking meat for about two years now and have made much better brisket on my UDS and Pellet smoker so I knew it wasn't as good as it could be. I knew it wasn't as good...

I have been using a UDS for about a year now and have never had condensation in the bottom. However, I have had grease pool up at the bottom fairly frequently. Not sure if that's what it is but if your meat isn't hanging right over the coal basket it will build up after a while and start a fire...