Hey all, So this is my first post aside from the 'Roll Call', and I'm pretty pumped with the results: Meat: 2 Baby Back slabs from Rosebud wholesale, 1/2 slab Spare from Jewel, 10 ABTs Equipment: Small propane GOSM Wood: Mix of presoaked Mesquite & Cherry chips. Used 3 hours. Location: Front-yard Chicago Suburbs Seasoning: Generic Rib Rub mixed with GrillMates Sweet&Smokey, Applied a coat of brown sugar and allowed it to turn to mollases, Open Pit Thick&Tangy finishing sauce Summary: I'm a beginner with 15 or so smokes behind my belt with a small propane GOSM. I've been primarily smoking baby back ribs, but tried spare ribs and ABTs for the first time today. Rubbed the baby backs down last night to sit in the fridge, and prepped the spare slab 1 hour with rib rub (just got it) before going in the smoker. Had to try the ABTs after looking through the forums. For starters, I just used Garden Veggie cream cheese for filling. Smoked the ABTs for 2.5 hours, while sprtzing all meat down with a mix of apple cider vinegar and apple juice (apple juice & water in the pan). Needless to say, my buddy and I devoured every single one of these bad boys within 10 minutes. Very addicting, and will be a regular part of my smokes going forward. Smoked the ribs for about 4 hours unfoiled, spritzing every 45 minutes at about 235 degrees. Slathered up the meat with Open Pit Thick & Tangy sauce for 30 minutes at 260 degrees at the end of the smoke. I've got to say, I like the darkish color the sauce imparts onto the meat at a higher temp. All and all, a very successfull smoke. Looking forward to trying different things, like fatties that I'm reading about and possibly beef ribs. Let me know what you guys think. Thanks. Martin.