My first smoke ring

DoubleRay415

I hope everyone had a wonderful Easter. I had the eventful task of hosting 16 family members for the BGE experience. I served up 4 racks of  babybacks and wings as our featured dishes amongst other tasty things. This was my first low and slow and I'm pretty happy with the results.

I stabilized at 225, threw in one piece of hickory and a piece of cherry, added the PSWoo with the extension and threw on the ribs. First pic is 2 hours of smoke.  Sprayed some apple juice/vinegar and wrapped it up for another 2. Ramped it up to 235-245 to finish. 4 1/2 hrs later, chow time! Too bad I couldn't get pics of the whole rack after it was done but after the wifey cut it up, I was happy to see smoke rings!
Here's my nephews plate with some Chamorro red rice.  (Wife is from Guam and Chamorro is their ethnicity)
for good measure, made some childhood comfort food passed down from MoM - LUMPIAS! 

Overall, my family was really happy. Here in the west coast we don't get to enjoy "real" BBQ so they thought this was catered. The closest I get to some competition ribs is Reno for the the Ribfest. Thanks to you all for the great advice, I definetly would not have been able to pull this off with you. Ribs were smoky tender with a
good bite. Just have to work on presentation a little more, but hey, a quiet room and empty plates told me I've done good.

Theophan

It all looks WONDERFUL!!!

And you turned me on to something new: I'd never heard of "Chamorro" cuisine, and had to look up Chamorro red rice.  Found a few recipes, will probably try it sometime.  Found some other Chamorro recipes that looked good, too, including one for ribs!

Never heard of "lumpias," either, so had to look that up.  Sounds cool!

I've never met an ethnic food I didn't like, and it's fascinating trying new things.  My wife is a Southern (USA) cook, and many years ago made a meal for some folks including people from several Latin American countries.  I forget what it all was, but probably fried chicken, potato salad, deviled eggs, baked beans, and green beans cooked all day with country ham or ham hock.  Everyone was very complimentary, seemed to love it, but one guy very nicely and very politely thanked her for everything but admitted that the potato salad had been "a little too ethnic" for him...     Yup, classic Southern potato salad.  It's always interesting to experience ourselves as the "foreign" or "ethnic" ones.

DoubleRay415

@theophan Quite honestly, I couldn't distinguish Chamorros from latins or even Filipinos (like myself), until I met my lady.  Our style of marinade is very similar where we use soy, garlic, sugar and vinegar compenents.  Guy Fierri from DDD did a segment on their food visiting a food truck in San Diego.  Chamorro's have this popular dish called Chicken Kelaguen.  It's tastes like ceviche with cooked chicken, served cold.  Lumpia's are a Filipino staple and I would put my moms recipe against anybody.  Can't go wrong with a flaky fried roll with ground pork and veggies and other secret ingredients

bhedges1987

Great looking egg meal!