Hello from SC! Thought I would start out with proper etiquette and say hi before I really dig in to the "meat" of the forum... I am preparing for the second annual Rib-off and need to brush up on my techniques since I took the long winter off, grilling very rarely. Last year, I started talking smack to a good friend (and proud owner of a Big Green egg) about my ribs... Well after lots of talking and a few beers later... The rib-off was born. I was very confident about my ribs, and thought my technique was near perfect. But after a wonderful day of rib'in, where the meat was approaching its juicy perfection, I was struck by the flu mid-smoke. Unfinished, I threw them on a platter and handed them off to the wife... Well, the coveted Rib-off prize was not to be and I had to settle for a runner's up award of a small, plastic, pink squeeling pig... Grrr! So here I am!