Hello all, I joined the forum yesterday and promised a QVIEW. After much fighting with the photo hosting website, I think I finally figured it out. To be smoked was: 1 rack of babyback ribs 1 rack of spare ribs Some sweet yellow corn on the cob (husks not removed) 2 pounds of dry pinto beans Unfortunately, it was late at night when I bought the ribs so I had to settle for WalMart (Tyson) ribs. The next morning, I rinsed and pat dried the ribs and and drizzled a small amount of olive oil on them and rubbed it in. I next applied a very very small amount of oregano, some salt, pepper, very little cayenne pepper, very little brown sugar and let them sit while I fired up the smoker. So goes the progression........... [/IMG] While the ribs were sitting and the heat was getting going I had the pinto beans soaking in water so they could be rinsed. I rinsed the beans and preped them for the smoker. After that, the smoker was ready to accept the ribs and pot of beans. What you see in front of the pot is a can of beefaroni ....... [/IMG] [/IMG] Here's a shot of the ribs after about 2 hours........ [/IMG] At about the 2 hour mark, I threw in some more charcoal and mesquite wood chunks. By this time, the beer in my ice chest was ice cold and i tore into a few of them after I got done with my beefaroni. Hehehe At around 4 hours, I added some more briquettes and mesquite wood chunks. The beans were fully cooked at this point so I added about half a cup of bbq sauce, half a cup of brown sugar, salt, pepper, and a little bit of molasses. I threw the corn cobs in the smoker and let the beans simmer for the remainder of the smoke. I basted the ribs a total of 3 times in 30 minute intervals with plain old Kraft bbq sauce. the bastings came at about 4, 4.5, and 5 hours into the smoke. After 5.5 hours at about 225 degrees, everything was ready to come off the smoker. The beans were nice and thick (and flavorful), the corn husks were falling off the cobs, and the ribs had a deliciously beautiful crust on them. Behold....... [/IMG] [/IMG] [/IMG] [/IMG] Stay tuned... More to come!