Re: What's in your smoker?
Question for you guys - I'm doing back ribs tomorrow for my first cook. I obviously can't time it exactly because I haven't done them before on the WSM. I'd probably rather they be done earlier and kept warm than later and everyone else kept hungry. So what do you recommend if they are finished an hour before I want to serve them? Stick them in the oven at 180? Something else?
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"Now, I don't approve of dissipation, and I don't indulge in it either; but I haven't a particle of confidence in a man who has no redeeming petty vices." Mark Twain
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