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Nothing wrong with a gun toting American, especially if he owns a CS and a Smith&Wesson....LOL!

CONGRATS on the new smoker and welcome to the CS family, you're in for years of good que. If you have just come to the forum? may want to do a little reading. I would start with lesson for newbies, then you might want to check out Smokin's 101's.

If you have any questions feel free to ask or if you want, you can use the find button to search for yourself. If we all talk a little funny, you might need to check out our abbreviations.

Please feel free to share your cooking adventures, cause that's how most of us have become better sharing!
You can't cook ribs based on our times.

You HAVE to know the weights of the racks. The St Louis could have been 2, 2.5, 3, or even more.

Key is to keep good notes and you just your times.

Do a look in the Rib section for some times and find the "toothpick" test for some help on determining doneness.

It will take a few times with the toothpick to get the hang of it...but it is the best way to tell doneness at that exact moment.

What I like to do is dump the moisture and maybe check the feel at 3hrs, nobody didn't say that if you have a big load, that you couldn't rotate the shelves at that time.

Heck you might want to spritz with AJ or not. Might want to add a little more flavor or not. Might want to turn the ribs over or not. Lots of options if you like playing with your ribs...but lets not get into the foil until we have learned to cook them properly, heck some folks never want/need it...too each his own.

Then the next time you open to feel, you might want to sauce or not...but it will help dump moisture.

One thing to remember, opening the door will require more cook time,oh well!

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