I did two racks of pork ribs. (did baby backs once before, dont' think they're worth the price) On one rack I used a Southern Succor Rub from "Smoke n Spice" book, the other rack just some Adobo spice and fresh ground pepper.
Cooked them on a gas-fired Brinkmann Smoke N Grill water smoker for 6 hours. Used about 5 chunks of hickory, 2 of which were wrapped in foil.
Used digital thermometers to monitor temp at lower grill, and one inserted in meat on top grill to monitor internal temp. (This piece of advice about using thermometers to monitor temps is probably the single most important reason for my success to this point)
Maintained an average cooking temp of 234 degrees (I always keep logs), and took them out when meat temp was 187 degrees and rib bones pulled apart ohhhhh so easy.
Wrapped them in foil and placed in cooler for 30 minutes....then cut em up and served them with Rendevous BBQ beans, and Paul Prudomme's recipe for dirty rice.
Gotta tell ya folks....this food went fast !! Everything came out fantastic, with a nice smoke ring and I even had an offer to open a restaurant to sell "Q"
Many thanks again to all on here that have posted their tips and experiences. It's been a great source of information.
Happy "Q"ing people
