Haven't had the PBC for very long but I've been getting the hang of it. Last batch of babybacks I did came out dry. My fault as I lost track of time. But today was a different story. 1.5 hours then sauced for 30 minutes is perfect for a half slab. I don't like fall off the bone when grilled/smoked (but braised? absolutely). This half slab came out just right. Yellow mustard, and the PBC beef and game rub just to use it up. I actually like it quite a bit. Sauced with KCM Classic which I also like quite a bit as well. I also have a Smokin-It #2, but miss that smoke ring.