Okay. I thought it best to assume the more difficult job of coaching my wife and snapping pictures while she did the manual labor. Hopefully the ribs will come out good, but I don't know. I told her that prepping them would be at least an hour job but she went and rushed and did the whole thing in ten minutes. *sigh* Women...
Pic 1 shows the pork with the olive oil, Sweet & Smoky rub, and garlic already applied.
Pic 2 shows us "smothering" the pig in Brown Sugar (just like a young girl should) BBQ sauce.
Pic 3 is the finale, ribs headin' for the 'fridge.
Tomorrow I'll transfer them into two disposable aluminum pans I bought for 60¢ apiece, and hopefully they'll both fit into the cooker. I should be smoking at about 200° by 9 a.m. (You never said what the temp should be, Nemo. Does 200 sound about right?)
Is any other maintenance needed? Should I turn the ribs or cover them with the drippings at some point? I haven't done pork ribs before, in case you didn't guess.
Gold is $1,581/oz today. When it hits $2,000, it will be up 26.5%. Let's see how long that takes. - De 3/11/2013 - ANSWER: 7 Years, 5 Months