Well, we just finished eating the first meal cooked on my 009. It was two slabs of BBRibs. I rubbed them with one Tablespoon each of rub the night before. I cooked with 3 ounces of Apple wood. I cooked them for 4 3/4 hours (without looking). When I took them out, the Polder showed the internal temperature was 185 degrees, and the meat had pulled back about 1/4" from the end of the rib bones. I was somewhat horrified at how much they had shrunk.
The results... My family and I agreed that they were "good" to "very good". Not the best ribs I have eaten, but definately good.
There are two areas I would like to improve, and am hoping for some input. 1) They were not as tender as I was hoping for. I don't know if this is my cooking or the particular cut of meat. The meat was not falling off of the bone. 2) They were not quite as moist as I would like.
All in all I am very happy with the results, but would like to improve the two area above. Any suggestions would be appreciated.