Hello all. My name is Steve and I live in south central Missouri. I have a stainless steel GOSM that I bougth at Sam's Club almost 2 years ago (does GOSM even make a stainless steel smoker anymore?) and I love it. I smoke a lot and make a number of different things but my main items are pulled pork using the pork shoulder, pork ribs, buckboard bacon also using the pork shoulder ( I have just tried making Canadian bacon using the Buckboard bacon cure and pork loin and think it might be the best thing to come off of my smoker). I also do a lot of poultry mainly whole chickens but also turkeys. We love beef brisket but rarely have the time to do it up right. I mainly use a basic rub using kosher salt, brown sugar and black pepper. For the poultry I use a basic brine of water, brown sugar and kosher salt. I have had some great successes and some major failures and continue to learn how to make things better. I look forward to exchanging ideas with everyone here. One question, what is the 3-2-1 method for ribs?