Name:   Jim Dandy - Subject:   Sad state of affairs Date:   12/23/2017 11:13:29 AM

Thanks for all the great info.  I will probably do either a point or a flat, not both, so hopefully I can get it to fit without much problem.  Cooking to temp is probably the real key and something I haven't focused on much in the past. 

Good luck on the rib cooking and hope it turns out fantastic.  Let us know how it goes.

Have a Merry Christmas!  Probably do some smok'in for New Years so have to see what meat I can come up with.