First let me thank Jeff and all the guys and gals here. I started a Q business based largely on the posts here on this site, you gave me the confidence. Thank you, thank you, thank you! It's not yet successful, but I'm hopeful. So here come a few questions... I do 25-35 lbs of buts each week. I have a digital thermometer (which is accurate) as well as the one on my GSM (which does not seem to be very accurate). Sometimes I smoke pork ribs but mostly buts. Sometimes the buts take 16 hours or so (internal temp of 190)...this batch is taking forever!!!!! They have been in there 24 hours now (it's making me wonder, what are they doing in there?), at at least, 220, and the one on the bottom is just now at 188... is something else going on here, or it it just done when it's done! Also I've been applying the rub by putting a butt in a small kitchen trash bag then throwing in a cup of rub and tumbling it around...comes out real nice and even, and no I don't use mustard...so here's the question, sometimes there is some rub leftover in the bag, can it be refrigerated and used safely the following day on some ribs? That's it for now, just got the family waiting for our freaking dinner, that I thought was going to be lunch .