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I don't even bother opening the lid for at least 3 hours. There's really no point unless you're working with much higher temps. As Mike eluded to, what you put on your ribs (rub) prior to the smoke will effect the outcome of your bark.

Final result: Pretty **** good! I have 2 buddies over for some football today and both didn't hesitate to say it was the best they ever had. My kids and wife loved it. On a side note, Old Mule BBQ sauce is THEE BOMB. It's my "go to" for beef from now on.

Picked up a decent USDA choice 6lb flat @ Costco (4.99 p/lb). Just rubbed it with Texas BBQ Brisket and now on the smoker. Should be ready by kickoff tomorrow (PST)

Thanks all for the helpful replies and info. Russell Y....YES! Living in SoCal and very close to Hawthorne.Good idea I will update my profile.

I'm planning on brisket over-nighter tomorrow. I've never done a Costo brisket and was wondering about the quality? I love the quality at Bristol Farms (high end market) but the price per lb is just silly. Thanks.

Also agree with T. Bounds. Love the process! Love to see that smoke billowing out as well

The anticpiation of turning out a good product and the satisfaction you get when you do. Also to hear friends and family say things like "it's the best I ever tasted" is very rewarding

Stevo, I can understand where you're coming from. I'm relatively new to the wonderful world of smoking (food ), only been doing it for about 1 year now. Early on I was totally fixated on times, temps and basically whatever the "book" said. Would totally rack my brain with this stuff and...

Thanks. What you say certainly makes a lot of sense. What makes your taste buds happy is what counts in the end. Just curious if there were "preferred" combinations and for what reasons.

Is there a good combination or natural mix for rubs and sauces? Sweet rub with sweet sauce? Spicy rub with a spicy sauce? I know it's "to taste" but curious if any consistencies?

Is there a BBQ Galore near you? Luckily they have tons of pecan here in So Cal. Thankfully...because I love the stuff.

Aren't they the best? The BOMB Threw a 7 lb'er on about 9pm last night, pulled it off around 10:00 this morning. Bad Byrons Butt rub and a nice injection produced fantastic results.

No problem for me (thankfully). 17-20 lit briqs on top of a full (unlit) charcoal ring and I usually reach my desired temp in 1/2 hour. No hole in the center.

This past weekend I decided to follow Larry Wolfes Pepper Stout Beef recipe (simply because it looked so **** good). A few changes: Don't care for Guiness so went with Negra Modello, which was suggested by another member. Worked very well. Also substituted one jalapeno for a red pepper. Used a...

2 to 3 times a month for me. Just this past Saturday night, just after 9pm, I got the urge to throw a pork shoulder on. So I went to the market and got a small one (5 lbs), threw that nicely rubbed baby on and had pulled pork mixed with chorizo for breakfast the next morning. Beautiful! Sammies...

Thanks guys! Jim those look fantastic! I now know first hand how difficult it is to get my hands on some "good" beef ribs. I went to 4 different places before I found these, including Costco.

Have always done BB's 'till this point and was determined to give beef ribs a shot after seeing so many fantastic threads and pics on this site. Purchased 2 lovely racks yesterday from Bristol Farms. Marinated one overnight in Stubbs beef marinade and the other rubbed with Texas BBQ original...

tri-tips are one of my favorites to smoke. Quick, easy and ALWAYS come out delicious. Next up for me....PRIME RIB

If you don't mind paying a bit more you can pretty much get what you want at Bristol Farms on Rosecrans (I work by LAX). That's where I usually go for smokes that are planned in advance. Briskett there is tops as well.

Tomorrow I have a 5lb brisket that I will be throwing on around 7am. Using pecan and apple wood (maybe hickory and pecan). I'll throw the ribs on about 6 hours or so after the brisket. My question in this case is what about the smoke wood? Nothing left after 6 hours so do I add more for the...