[Blue_Runner]

Hey Bass, over the weekend we fired up my dad's homemade smoker. I'll have to get some pix. Its a really really sweet setup he has. For the burn-down barrell he took a big air tank and cut it in half, ran 1.25 inch rebar all the way accross just of above the door to hold the wood up and allow the coals to drop through. We cooked 3 deer hams and two racks of baby back ribs. For the ribs we first put on the rub, then let them soak in aluminum pan of vinegar based bbq (lexington style BBQ sause) over the coals. Left them like that for about 2 hours, then over the wood coals at 190 for the next 5 hours, applying the bbq dip every so often. Like yours, these ribs didn't last long! But at $15 a rack they better be good! Nothing, I mean nothing beats slow cooking over wood coals.