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<blockquote data-quote="Retired Educator" data-source="post: 208945" data-attributes="member: 3373">I like steak but right up there wold be good ribs. I actually think ribs are pretty easy to do a nice job with. Start with a good quality, meaty&nbsp; rack of ribs. Make your own or buy a good rub, there are lots of them to choose from. Smoke for a good amount of time at a fairly low temp, add some BBQ sauce or just eat with the rub. With a little practice I think ribs are kind of hard to screw up. You can burn them but that's your fault other than that the basic rule is &quot;Low and Slow.&quot;If I had to tell someone how high of heat and how long I'd probably recommend about 250 degrees for 5-6 hours of smoke and cooking. After that lower the temp and have a beer (or more) until everyone wants to eat. Just let the ribs stay warm and give them a chance to further tenderize. With a little practice you will have people telling you what a great rib master you are.Once the ribs are smoked and nearly fully cooked I like to wrap them in foil, lower the temp to keep warm and you can eat pretty much whenever. One other item I think is important to prevent burning, I never cook ribs over direct heat. The ribs above look great by the way. You can go in a lot of restaurants and order a full rack of ribs and eat them all. I'm guessing very few of us could eat a full rack of the ribs pictured above.</blockquote>

[QUOTE="Retired Educator, post: 208945, member: 3373"] I like steak but right up there wold be good ribs. I actually think ribs are pretty easy to do a nice job with. Start with a good quality, meaty rack of ribs. Make your own or buy a good rub, there are lots of them to choose from. Smoke for a good amount of time at a fairly low temp, add some BBQ sauce or just eat with the rub. With a little practice I think ribs are kind of hard to screw up. You can burn them but that's your fault other than that the basic rule is "Low and Slow."If I had to tell someone how high of heat and how long I'd probably recommend about 250 degrees for 5-6 hours of smoke and cooking. After that lower the temp and have a beer (or more) until everyone wants to eat. Just let the ribs stay warm and give them a chance to further tenderize. With a little practice you will have people telling you what a great rib master you are. Once the ribs are smoked and nearly fully cooked I like to wrap them in foil, lower the temp to keep warm and you can eat pretty much whenever. One other item I think is important to prevent burning, I never cook ribs over direct heat. The ribs above look great by the way. You can go in a lot of restaurants and order a full rack of ribs and eat them all. I'm guessing very few of us could eat a full rack of the ribs pictured above. [/QUOTE]

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