Earlier this evening I barbecue smoked a couple sets of Berkshire baby back ribs. Pulled from 8 hr. brine, rinsed, marinated, back to refrigeration before seasoning Rubbed & ready End of 1st sauce, 25 min. to go Done after second sauce application, about 5 hrs. total Cut, example These were in a light brine solution for just about eight hours. Kosher salt, sugar, several spices with a dash of Bombay Sapphire Gin and a touch of rice vinegar. Each weighed approximately 1.5 lb. After brining, I rinsed, patted dry and then coated with a brushing of Salt Lick Original. About 35 min. prior to cooking, I applied my own rub combination including John Henry's Pecan Rub and then put them in the cooker for about five hours cooking time. Smoking woods used were primarily pecan and almond with some apricot and two bits of hickory and maple. My own fresh homemade balti barbecue sauce was used. 230 deg. two hours under smoke most the duration. Sprayed thoroughly with cranberry & goji juice blend, foiled cooking 1.5 hours on lowest rack (approx. 210 degrees). Then, moved back to second rack, about 225 deg. for a little over an hour and sauced. Finally, sauced a second time cooking 25 additional minutes. Foiled a second time and rested 20 minutes before slicing. These were exceptionally moist and tender with good smoke flavor throughout and chewy. As I was eating them the smoke ring got a little more pronounced. For those of you who soak your wood chunks, I soaked under heat in a crock pot two hours. First on high then on low with a coffee cup or so of hot water with a good seal, just enough were the water is almost completely gone at the end. For these I added about a tablespoon of gin and then were put into sandwich bags while steaming for each of the individual woods the evening before. Bones!