Scott Randolph wrote:

> On Saturday I'll coat the ribs with Steven
> Raichlen's Basic Rub recipe (using hot paprika). The ribs will go on about
> 9am Saturday. I would expect them to be ready by lunch, right?

Kurt Lucas on another mailing list mentioned a technique Kit Anderson
suggested for ribs, putting them in the freezer a little bit before
putting them on the smoker, so that they go in really cold (same purpose
would be served by not quite completely thawing them, if they're frozen
now, I suppose). His theory was that this helped the smoke penetration -
I gather that he'd hit upon the idea when he found someone 3 hours into
doing ribs with a smoker accidentally way down at about 150f, boosted it
up to 300 and thereby accidentally got some of the best ribs he'd ever
eaten, "bacon on a stick". I haven't tried this, but it comes from
people who didn't just fall off the turnip truck, and I'm hoping to give
it a shot.

As to timing, my guess on those St. Louis cut ribs is 4 1/2 to 5 hours
if the temp's fairly steady between 200 and 250.