I got rained out last weekend, but did have a chance to do a test run. Checked the temp and seasoned through 1 burn. This week it was for real, did 4 slabs of ribs and mixed it them up to try a few things at once. Trimmed 2 St. Louis style and the others I left alone. Used the BRITU recipe I found referenced on here and Mr P's (Pilleteri's) on the 4th. Look at the top of picture and you can see my "scraps" in the bowl. Skirts, etc (they made a wonderful appetizer for the chef) Action Shots I used the 3 - 2.5 - 1 method. 3 weeks ago I has no idea, now I making amazing ribs and actually have a plan. The only problem I encountered was remembering to take enough pictures to share and say thank you for all the knowledge and information. Too many names to list, but everyone on this forum was helpful.