trimming ribs

[squirtthecat]

I'd leave the door shut as much as possible and not mess w/ the spritzing.  There is already a ton of moisture in your Bradley.

I've done 10.5's method, and the 2 hours wrapped in foil (you can add your apple cider there) really makes a difference.

[smokeNcanuck]

Ok thanks squirt, I think I read his method... I better double check.  I assume(which I do not like to do) that is on the recipe site

[smokeNcanuck]

Well hear is the final product, I went a little over board on the cayenne but the wife and I like it spicy anyway.
All and all some mighty fine ribs.

[Pachanga]

Those ribs look like some good eats to me.  Perfection is how YOU like them.

On St Louis style, I just remove the membrane and score what will not come off easily with the point of a knife.  Season underneath the flap and pour the smoke to them.  When everything is done and eaten, all that is left is the bones for the hounds.

Good luck and just have a good time,

Pachanga