My first smoke....Ribs...in progress

I put two 13lber on last night at 10pm and pulled one off at 1030 and the other at 1215 remember its done when its done. I know on the first few smokes its hard but trust in your thermometer and dont pull it till the probe slides in like butter, wrap in foil and towel. Then through it in a cooler for a few hours.

I would make sure that probe is correct before I started. Don't know why, but I don't trust them unless I check before each cook!!!

Have two probes, one remote dealie, and one you stab in, and I checked em both. If they are off, they are bot off exactly the same amount, so I'm trustin' em!!

Just pulled my ribs off......WOW! Can it really be this easy? I can't believe I did them. They are really good! Tender, but not where the bone will just come out if you pull on it. They have a wonderful texture! You can tell you're eating a piece of delicious MEAT, compared to Texas Road House, or any restaurant ribs which NOW, to me seem like meat flavored jello, if that makes any sense. No texture, just mush kinda.

I can not wait to try the brisket. If I do half as well on that big rascal, I will be estatic!!

Wow. I am simply amazed.

OK, after the initial taste test, I FTC them for 30 min.....now they are JUICY!!! Unbelievable. Why did I eat so much.....