We had some slaw and Dutch's Beans left from the pulled pork cook and I have been itching to do ribs on the Kamado since I got it last June. So, we picked up two slabs of Babybacks early Wednesday morning and I removed the membrane, applied a little mustard, and a good coating of Jeff's Naked Rub. Wrapped in Saran Wrap and placed in the fridge about 9:00 AM. 11:00 AM - lit the Kamado using Stubbs briquettes, 3 chunks of hickory, and 3 chunks of cherry Set the smoking stone (heat deflector) in place with a foil pan filled with a quart of apple juice on top Hooked up the Maverick to monitor smoker temp (shooting for 230° to 240°), put some apple juice in a spray bottle for spritzing, and some extra rub in a shaker for sprinkling. 12:00 PM - the smoker is holding steady So, the star of the show hits the grate 1:00 PM - spritz with apple juice and sprinkle on some more rub 2:00 PM - another spritz and sprinkle 3:00 PM - starting to develop a nice bark, last spritz and sprinkle 4:00 PM - the bones are starting to protrude from the meat, time to foil Placed first rack on a large piece of foil and spritz with apple juice, placed second rack directly on top of first rack and spritz. Make a loose pouch with foil making sure it is well sealed and place back on smoker for one more hour. 5:00 PM - dinner time!!!!! My Mother-in-Law cooked up some fresh green beans to go with the slaw and leftover Wicked Beans BEARVIEW!!!!!!!!!!! Thanks for looking everybody!