Last night I rubbed down 4 racks of back ribs and let em sit in fridge all night. I fired up the Brinkmann at noon today and she kept steady at 225. I followed the 3 2 1 recipe up until I had too remove the foil for the last 1 hr. The ribs were way over the specified 172 F doneness. They were falling apart already so they were served with a hot Habenero Q sauce. The family loved them and I had too push myself away from the table too stop from totally pigging out. I had too show my SMF friends the B4 and after shots. Can't wait for this beauty butt thats waiting in the freezer for Brinkmann !