I acquired an electric Brinkman several months ago, and I've been waiting for some decent weather to try it out on some ribs. I've been reading these forums regularly and and a good plan of attack for some 2-2-1 baby backs. This past weekend seemed like the right moment. While I was smoking, I thought I'd throw on a fatty. The q-view of those looked so good. Anyway, preparing and smoking the fatty (stuffed with cheese and onions) went well and the result looked beautiful. I never had so much fun cooking. So, on to the ribs, the main reason for the smoke. The smoker was running at 250, and I followed the 2-2-1 routine as prescribed, using a batch of Jeff''s rub. When the ribs came out, they looked great. The only problem I saw was was at the right end where the last 2-3 ribs were really charred and were all black and bubbly. It didn't look like I could serve those, so I cut them off, set them aside and plated the remainder. The ribs I served were OK, but were not as tender as I had hopped. After dinner, I took a bite of the charred ribs and found them to be perfect. They were tender and juicy and didn't taste charred at all. So, are the good ribs supposed to look that nasty? Any idea why just the right end of the rack cooked that way and not the rest? Did I need more apple juice during the foiling stage? I'm sure I'll be giving this another shot soon and appreciate any advice. BTW, I also smoked a pan of Dutch's beans and have to say kudos and thanks for that recipe. It was a big hit.