Howdy - I'm KC Dan, but I live in Denver. I just smoked some Baby Back Ribs with a Master that Santa brought me. They were a LITTLE dry, but NBD. Question - Next week I'm doing a Pork Tenderloin, about 4 lbs. Do you think about 2 1/2 hours? Also, I'm incorporating pears, with apple chips for smoke. I'm thinking brown sugar, ginger, thyme salt and pepper for the rub. Thoughts? Kansas City Dan.