Ribs

We have some good threads on jerky and I think some recipes in the recipe forum,if you do a search.

Smokin' has a great Ribs 101 and there is a lot of good reading in the archives.

The only suggestion on ribs is keep it simple the first try,keep good records,and if they aren't done -cook a little longer.
Smokin' Okies Ribs 101

I do ribs in a 55 and I hang mine and cook more than you need. I just rub with mustard and a rub better if you let them sit for a while with the rub on.

My sugestion, if you don't have one, is to get a digital thermometer for the larger cuts of meat and poultry. Unlike the pros that cook by feel and plain old know-how, I find that some items are better monitered for proper temp instead.

Doc