Well the ribs were an afterthought, I thought it would be a good day to fire up the drum smoker that I built, so I decided to do Dr.BBQ's Shortcut Brisket. Once I got it settled in my wife called and asked if I needed anything from the grocery, so I asked her to pick some up (.99 lb.) I had done them on the GOSM once before but could not find my log. The brisket recipe calls for indirect at 275* so I thought what the hell the drums cruising at 250-275* So I find the recipe from Blue Smoke in NYC in the BBQ USA book-salt & pepper, indirect for 2-2.5 hrs. They shrunk up on the bone and were a nice dark brown (not as nice as Thirdeyes). I didn't remove the membrane but they came out fine, as did the brisket. Almost 8 hour and the drums still steady 275, outside temp 25F.
