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We have a wet weather creek out behind the house. Its been running bank full+ for the last week. 

LOL! That's awesome. 

Mmmm..........looks good! 

If it hadn't been at 140 at 4 hours would you have thrown it out? 

IN!, lets go! 

I'm not much fun when it comes to brines, tho I do use them. No, its just that most stuff folks put in them has no effect, IMO.  Some salt, some sugar,................................done. Unless you add I guess some aromatics of some sort like perhaps pepper corns and bay leaves? Even then...

Heh, at least we know they're tender.  Ribs aren't hard, but even under exact conditions they'll turn out different each time. Yours sound like what my crew wants each time. I prefer mine a bit more firm, but it isn't a hill I'm willing to die on. 

Al, everything looks great! Your method is a bit different than mine, but so what? The ribs look tasty! 

So uh, when do we eat?  Looks great! 

Gotta love some ribeque! 

I gotcha, and yeah its wind I'd be concerned with. Did you by chance get this at Sam's Club? I ask because they have one out on the floor that I noticed today. 

Well, I've already got it, in fact I've already used it for another project. Where I'm at I need to build a "real" foundation for the oven I'm intending to build. Nah, the mixer will save me lots of sore muscles.  I will absolutely look into your build over on Forno Bravo. 

Thanks, Mose. It's certainly something different. :biggrin:

Looking good, Richie.  I'm afraid I can't be much help. Everyone I know that has that type of patio cover has canvas on it that they bring in during the winter.  On another, tho similar note, I'm just beginning to build a pergola over our patio that I'm going to grow wisteria on. I've a long...

Nice looking oven! 

Yeah I've been over there reading build threads till my eyes would no longer focus. I've bought a concrete mixer and will get a brick saw next time I have a HF 20% off coupon.