Got a load of stuff getting smoked for tomorrow. Figured you guys might want a look at the few pictures I took in the process: Here are the St. Louis cut ribs I cut down from full spare ribs following the instructions: Here are the two 7 pound butts in the smoker for a few hours, and the just-loaded rib tips. I'm smoking the butts today along with the tips, so I don't have to worry about the stall. The party is supposed to be at 1:00 tomorrow. Some of the tips are going to be chopped up to go into the beans I'm going to doctor up (Bush's beans with a few add-ons) and heat up in the smoker tomorrow when I'm cooking the ribs. The rest will be cut into finger-sized bits and re-heated tomorrow as appetizers. I never did the mustard before the rub before, and I'm annoyed that I didn't try it sooner. Seems to be helping to form an awesome bark: Butts have been in for about 8 hours, hit the stall at 168. Tried something else different this time, too. Been carrying the heat a little higher at about 230-235 the whole time and I am not mopping anything, so the temp swings and disturbances have been kept to a minimum. Only time I'm opening the door is to refill the chip tray.