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Did I tell you that I love my KK? I have to share the rib cook I did yesterday for our Independence Day celebration. These meaty baby backs were my best yet. I followed a process from a pitmaster named Malcom Reed on YouTube: Yellow mustard binder for rub Rub with Dizzy Pig Dizzy Dust KK @235 degrees for ~2 hours with Apple (look for mahogany color) Wrap in foil, first drizzling with about 1 tbs of margarine, 1 tbs of honey, and 1 tbs of brown sugar Back on KK for ~1:45; peek after ~1:15 to check for desired tenderness Unwrap, glaze with your favorite sauce, put back on for about 30 minute to set the sauce. Plate up with a little pasta salad, Thai cucumber salad, and watermelon Enjoy!