2007 Sun 01 Apr
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    A & O dinner

    even for ribs, use full load of charcoal; it's cheap enough to waste
    and it's easier than having to refill, wait for it to catch, etc.

    packed tighter than Sun 25 Mar; worked well

    get "st. louis cut" ribs next time

    sauce is only OK, could still tinker; used this recipe:

	1.25 med onion
	28 oz tomatoes with juice
	8 oz tomato puree
	12 oz RC Cola
	3 oz white vinegar
	1.5 t sweet paprika
	1.5 t kosher salt
	~1.5 t black pepper
	1+ T Liquid Smoke
	3T Gulden's brown mustard

	next time, maybe 2 T paprika + 1 T chili powder, 4 T mustard

    need 7 - 10 Tblsb of rub per rack of ribs (without "extra bit")

    used this rub:

	2 T kosher salt
	4 T white sugar
	3 T cumin
	2 T black pepper
	2 tsp chili powder
	3 T sweet paprika

	it was too spicy

	next time, try this:

	    2 T kosher salt
	    2 T white sugar
	    2 T dark brown sugar
	    3 T cumin
	    1 T black pepper
	    2 tsp chili powder (? 1 tsp ?)
	    1 T sweet paprika

	(multiplied as needed)

    took 4.5 @ 200F hours to cook, could have gone for 5; next time,
    maybe run @ 225?

    start with as many ribs as possible on top rack but leave room
    between for air flow; then remaining ribs on next shelf down; swap
    top rack and others after 45 - 60 minutes, then move everything down
    to middle two racks

    consider running dry or with sand, since the rub never really set;
    or, maybe the top rack bit will fix that

    rub ribs overnight?

    take out ribs 60 minutes in advance; also, wait for 200F chamber
    before loading ribs