Have been less than happy with my smoking success till today. Did two racks of back ribs, about 3# each. Light on the rub and light on the wood. Put them in at 225 and went shopping for three hours. After 3.5 hours, opened the door for the first time (what a concept) and poked at them with a toothpick. Perfectly "done" and moist (unlike my first ribs.) The end. Now to eat!
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