I got a slab of beef ribs yesterday and put a rub of my friends on them and left them in the fridge overnight wrapped in cellophane. I got up this morning and put them in my smokette at 820 am at 225 with 3.2oz of Hickory and Mesquite. When we got home from church at 1220 pm I went out to check them and they were at 203 degrees. I about freaked out thinking they would be dried up and nothing else was ready to eat. I took them and wrapped them in foil and turned the cooker down to 125 and left them for about an hour while everything else was prepared. When I put them on the table I warned everyone they may be dry. Well when I took them out of the foil and juice ran everywhere it told the story. The meat was falling off the bone and they were as juicy as you could possibly ask for. In the 10 days I have owned my smokette I have cooked brisket, baby backs, chicken and now beef ribs along withe some doves and it all was delicious.
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I finally quit hunting them cause no one would eat them.