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Took a little over 6 hours. I was patient but my wife was not. ("When are you going to take those off? I'm starving. Are they done yet?") Temperature remained fairly stable between about 235-265. The ribs were nice. My wife and I ate a rack and gave the other one to our daughter and her husband...

Wife raved about them. Said just as good as Jack Stack. I thought they were a tiny bit on the dry side. But they were really tender and tasty. The experience was rendered less than perfect because the whole time I was trying to smoke the ribs I was facing a five o'clock deadline to finish a...

About an hour into this now, and the probe reads 256. I closed the bottom vents a tiny bit more. They were one third open to start. I've decided to wrap the ribs at the 3 hour mark and unwrap them at the 4 hour mark.

The ribs went on about 30 minutes ago and the temperature, as measured by a probe inserted in the grommet, quickly settled in at around 235 F where it has remained, give or take a couple of degrees. The lid thermometer is giving about the same reading. Is that a good temperature or should I open...

Ha! As a KU alum, this reminds me of:

Good, that's what I'll do. No hammy ribs.

Thank you. It's good to know that if my initial effort fails I can always blame the ribs. :)

Thanks, Lew. Tomorrow is the big day. On the topic of wrapping, should I wrap the ribs in plastic after applying the rub and refrigerate over night? The "basic" babyback recipe doesn't call for that, but what are the pros and cons?

I know what you mean. In fact, my hair is much grayer now since I started worrying about whether to wrap the ribs.

Thanks Chris. I've been watching some of your videos--great stuff!

Very informative. Thank you! I printed out the cooking log.

Thanks! At my age I gotta take notes.

Thanks, Michael. I'll start with water, ribs, cross my fingers and post some pics. I've had good results with cut-up chicken in the Weber kettle grill--just using wood chips in foil, spraying chicken with Pam and banking the coals. I'm ready to try real BBQ.

Thanks very much! I admit to being a little gun shy about this. I'll do the tear test for sure. Is Chris the author of the "basic" babyback recipe? BTW, there were no spare ribs available at Sam's Club, if you can imagine that.

So, what are the odds that I can cook some decent tasting ribs? ;) I have a Thermapro two probe thermometer. I'm guessing it would be stupid to stick a probe in the ribs. What cooking temperature should I try to maintain?

Thank you! I found the "basic" babyback rib recipe in the link you provided. Guess I'll start with that.

No kidding?! How serendipidous is that?

...but I've always wanted to. Today I bought a WSM 18.5, two slabs of babybacks, pecan, hickory and apple wood chunks, and 2 large bags of original Kingsford charcoal. I thought I'd cover the water pan with 2 layers of foil, as some have recommended. I can't decide whether to use water and/or...