For me it was being OCD about the process. There are so many variable that one has to be flexible with all aspects of smoking. I learned to look at the meat, as well as the thermomter for what I wanted out of the Q. I also learned that sauces are for the end of the cook and no where else in my opinion. Since doing this my ribs have become 1000% improved. Scott
Oh It'z BBQ!
6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado)
Carolina Skiff J16 - "Calusa Wanderer"
1 Weber Gold Series Grill
1 Smokey Joe Platinum
1 XL Big Green Egg
KCBS Certified Judge #9079