1 rack of St. Louis pork ribs and 2 racks of baby backs

[DivotMaker]

Tony is right on.  Only critique is I never miss an opportunity to allow rendered pork fat to drip on anything.  Potatoes definately belong under the ribs.

I agree with the pork fat comment...mmm, mmm, good!    But, I still contend that you don't want to load that shelf below the meat too heavy.  In a #3, this shouldn't be a problem at all.  #2, can be questionable, and definitely a no-no in the #1 (learned this from experience).  Lots of room for heat to flow past stuff in the #3 though!

[Walt]

Possibly, however it has never caused an issue in my#2.

[DivotMaker]

Good to know, Walt.  I've been hesitant in the #2 since having a problem with it in the #1.  That #3, though, is big enough to play basketball in!  I don't think you could do much to block heat in that monster!

[Libohunden]

Well guys, thank you all!  They turned out great. Not the best I've ever had but the best I've ever made!  I did have to cook them an extra hour and could have cooked them an extra 30 or 40 min but had people waiting on them.  Still pretty tasty.

As I've mentioned, ribs have always been difficult for me.  I've tried all different kinds of methods.  Although, I have a ways to go with perfecting my ribs, these were my personal best.  Thank you guys again!

As far as the Auber goes, do they make a wireless remote for it like the Maverick thermometer?  I loves me some lazy Q!  LOL

[DivotMaker]

No remote monitoring of the Auber, that I've seen.  Would be cool, though!

[DiggingDogFarm]

As far as the Auber goes, do they make a wireless remote for it like the Maverick thermometer?  I loves me some lazy Q!  LOL

No, but I bought an IP video camera so I can easily watch the Auber and the smoker from inside.
It works great.

[DivotMaker]

Oh yeah, Martin!  I forgot about your remote camera setup!  Very cool, indeed.  It's like a BBQ spy cam!

[prudentsmoker]

Two comments if I may- the pork fat dripping on the potatoes is indeed probably a good thing. The folks at Texas Roadhouse told me that they coat their baked potatoes in bacon fat. Also, Tony's comments about using a butter knife are spot on. I might also suggest using paper towels to pull it off makes it easier too.