Just kidding. Illnois is the birthplace of potholes and high taxes. Thats about it. I'm the new guy from the great frozen Land of Lincoln. I've always like grilling on a Weber kettle. But in the past I've stuck with your basic dogs, burgers, and chicken. Maybe a pork chop or a steak every once in a while. But in the last few weeks, I've been reading and trying to cook real BBQ. I started out with bacon wrapped jalapenos, which turned out good but were atomically hot. Hense the name. I then tried chicken breasts low and slow. Those turned out great and were probablly the best chicken I've ever done. Today I tried ribs for the first time. Gave them a dry rub and wrapped them in plastic wrap. Kept them in the fridge for a few hours. Got the Weber up to 225 and threw on some hickory chips from the grill aisle of the grocery store. Put the ribs on and let her go. I was able to keep the temp bettween 200 and 265 for 4 hours straight. Didn't have to pull the lid even once. But I do need to work on keeping the temp closer to 225 I just use a standard 22.5" Weber kettle set up for 2 zone cooking. I bought a Maverick remote thermometer and drilled a hole in the grill for the probes. In a year or two I'd like to upgrade to a real smoker, but for now the kettle works fine. Me and the wife loved the ribs. I look forward to learning new techniques and trying new things. Here are the pics! Dry rub after a few hours in the fridge... Looks great after 4 hours! Not bad for a rookie!