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RE: Looks tasty.

I have never heard of anyone cooking ribs for 10 hours- pork shoulders and briskets yes, but not ribs.

I have probably watched every episode of BBQ Pitmasters. Various ones of these master pit guys cook ribs differently but none more than 3 hours. They typically smoke them indirect at 250-300 degrees for 2 hours, wrap in foil, pour in some apple juice, or other liquid and cook for an additional hour. Depending on the temperature, they are about ready to fall apart at that point.

In a competition, you would get dinged for them falling apart. You should be able to get a clean bite without pulling extra meat from the bone. That's per the judges. My family actually prefers them to be slightly falling apart, but I get that in 3 hours at 275-300 degrees.

I really don't think that I need to add an automatic temperature control to my setup. The only thing that I have ever had occasion to cook overnight was a turkey for Thanksgiving served at noon. Changing the time to 2:00 PM allows me to get up around 5AM and get it done.

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  Kimber Kable  

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