Man, y'all must feed an army! Go big, or go home, as they say! 
We just like to sample
I bought a 3 pack of ribs and just decided to cook'em all and use it as an experiment to boot!
So.....I'll get the pics out of the way then tell of my findings. Not my best pics, none on the cookers but you get the gist of it all.
From left to right : Wet Ribs from the Pit Boss, Standard Dry Rub Ribs from SI3, Experimental Dry Rub/Mop Ribs from Traeger
The wet ribs were smoked 3 hours with apple pellets, wrapped with my special touches and back on for 2 hours, unwrapped and cooked for another hour(ish). Sauced several times in the last 15 or so minutes to build layers.
SI3 Ribs, 5.5 No Peeky, no wrap. Smoked at 225 for a little longer than 5.5 but close enough. Used a mini loaf pan full of water, smoked with 2oz Cherry
Traeger Dry Rub/Wet Mop ribs. Smoked as long as long as the others using apple pellets. Mopped every hour.
Here's what me and my test panel liked
(Mrs. RG and RG Jr.)
Tenderness : RG - Wet Ribs with SI very close 2nd, Mrs. RG - SI (she didn't eat Wet Ribs), RG Jr. - Wet and SI equal
Taste : RG - Wet Ribs, Mrs. RG - SI, RG Jr. - Experiment Ribs
Appearance : RG- Wet Ribs, Mrs. RG - Wet, RG Jr. - Don't know, he is not available for further interrogation
Notes and Clarifications - I am a wet rib guy. Always have been, always will be and I know what I got when I make them MY way. Damn good eats if I do say so myself
Now with that said, for a dry rib, the ones from the SI amazed me. I am not just saying that to pander either, I mean it! For a rib NOT wrapped, they were tender and moist. More than I would've guessed! The taste was excellent as well. Believe it or not, these were the first pork ribs I've done on the SI! I've done beef but never pork. I WILL do them again for sure. They were not the prettiest of the bunch but I can fix that with a little pre smoke tenderquick like I did on my last brisket but it's no big deal. For the sake of pictures, a smoke ring does help, we can all agree on that. The "experiment" ribs were not as moist as the others and a little too salty for me, that's why we always make rubs minus salt and add it separately so we can control the amount as we go. This was a recipe she found and followed it to the letter. If the salt were dialed back, I think it would be a keeper. Although not a standard tasting rib, it was unique and tasty. The mop added depth of flavor as well as a different orange hue due to the paprika in the mop.
Overall, as usual, the SI proves that it belongs in the arsenal! There is less of that rack left so that may indeed tell the tale of the overall winner
Thanks for checking in!
