Hi. My name is Jason. I live in NC (USA) I have an MES 36" with the blue tooth. I like my Amazen smoker device, but I use the chip loader some too. I love my own ribs (everyone probably does, but...) I like to adjust my wood blend and my recipes a lot. Today I cooked pork back ribs at 275 (I was nervous about not cooking them at 225, but I was in a hurry. The post was right, it rendered all the fat(all the fat melted while cooking) and the ribs turned way better. I put a rub on them and kept them uncovered 3 hours, foiled them with apple juice for an hour, then uncovered till for 2 hours (they should have been in the foil longer) I cooked them to 209 degrees. Everyone always says 180-190, but 209 was perfect. The meat held to the bone and tasted delicious. I used a blend of half apple, half hickory, and a touch of mesquite wood. My rub was 1/2 cup brown sugar, 1/4 cup paprika, 1 tablespoon salt, 1 tablespoon onion powder, 1 tablespoon garlic powder, 2 tablespoon chilli powder, 1/2 tablespoon cumin, 1/2 tablespoon black pepper, 1 teaspoon oregano, and the tiniest pinch of Cayenne (my son can't take any heat). I sauced the ribs at the end with Sweet Baby Rays brown sugar flavor. They came out amazing.
