Roger amd Missy Behnke wrote:
" Cooked up
some back ribs, country ribs, beef rigs, smoked with oak and cherry
scraps.
--

Not sure what a beef rig is, but they look good.

Ribs, I'm sure.

Just bought an electric smoker, myself. Insulated too so it's efficient
and can used year around.

Bought some baby back ribs that turned out to be the leanest, meatiest
we'd ever seen for our "inaugural smoke." Rubbed them with Famous
Dave's Rib Rub and cooked them nekkid (ate them that way too). About
five hours at 225 (another nice thing about the electric with digital
temp control) with a couple charges of nicely soaked hickory chips.

They were fantastic. Not quite gnaw off the bone (as I prefer them) b
but a little tug got you a nice mouthful of tender, lean tasty meat!

Going to try Applewood next time, supposed to impart a less biting
smokiness to the meat.