So I made a rack of ribs on the 14.5 yesterday they were awesome. I have made a few racks. I only use baby backs. I put a layer of rub on over mustard and let sit in the fridge for 2-3 hours. I have found that if you leave rub too long for ribs, it dries out the meat a little. Then I put another layer of rub and smoke for 4 hours at 225. I use the bbqiq 110 and I love that machine. I had three racks yesterday though. And to get them situated it took me a few minutes with the lid off. So the temperature really went down and it took a good 45 minutes to get back up to 225. I guess this is normal? I don't like to use the commercial woods like kingsford or western. They just don't taste as good. I used good Ozark wood from the meat store. And I used just hickory. I sprayed with apple cider vinegar a couple of times in the last hours. I feel like the bottom rack though got the benefit of the meat drippings while the top rack didn't. Any thoughts on that? I thought possibly the rub I used from the local meat store this time was a little salty. So maybe cut back on it a little. I am trying to sell my Q and eventually open a sports bar that has Q once or so a week. So trying to perfect the ribs. I want them to be the best in town. It seems these ribs had a little more of a bacony crest which I liked a lot. Maybe it was because the rack I made before I let the rub sit on the night before instead of only a couple of hours. Or maybe it was the rub or the wood? Any thoughts? The racks were the same exact racks from the same meat store. But I used three this time instead of one. Two on top and one on bottom.