Rack Ops said:(Partial) Success!
If I had been smoking on too low of a temp, I was able to compensate by increasing the cooking time and temp.....the ribs came out done, but certainly not "fall off the bone" tender. My 3-2-1 plan was butchered into a 2-2-2.5 plan. It was strange in that one side of the ribs appeared to have an almost jerky-like texture, but the other was quite moist.....I'm not sure how to explain that.
The rub and mop both came out better than I hoped, but I think I'll need to tone down the cayenne pepper next time.
The taste was a bit "hammy" as some suspected it would be, but not overpowering.
For those of you who said fire control was going to be something I'm going to have to get good at, I wholeheartedly agree...I was almost continually tinkering w/ it.
BTW: Cowboy Brand charcoal is crap......the only way I could keep the heat up was to use my "smoking" chunks of hickory as the basis for my fire......gonna try Stubb's next.
You'll like Stubbs alot!
8)