Ok, my first full BBQ on here so I will start off with a few pics and a few questions. 15.5 pounds, biggest one I have don thus far. Should I be looking around 15 hours give or take, or much longer? Here are some rib pics. My boss bought the reserve champion from the fair and we had it processed. I told the butcher that they could leave the loins whole or just cut them in half. So when I got the loins they were whole and they still had the backbone running thru them. I was pretty upset about having to debone the loin remove the tenderloin and the ribs to me don't look right. Can someone please tell me what style of cut these ribs are and should I trim them up more? Here is the loin and the bone it was attached to... Please enlighten me on what happened. Oh yeh some homemade Q sauce, and more on the way.