Did ribs and pork tenderloin.
Started the ribs the night before by removing the membrane then coating three slabs with 1cup applesauce and 2tbsp course ground mustard
1 hr before go time I coated the ribs with a healthy amount of Rudy's rub. Used about 1/3 of a 12 oz bottle.
Got the XL going at 225 and went for 5 hrs until a proper bend test. The XL needs a new gasket and I had some difficulty keeping the temp steady.
Also did a pork tenderloin and burger in the Large. Cooked to a 140 w the thermapen. Loved it
XL 6/06, Mini 6/12, L 10/12
Tampa Bay, FL