And the cook goes on:
The Grid Iron is chucking along at 225 degrees with three racks for the next four hours. Ever hour I will spray with a mixture of apple juice and apple cedar vinegar. Love the smell and look of the smoke when burning Perfect Mix pellets.
![](http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/Gavin%20amp%20Kelly%20BD%20Ribs-3_zpsctdvte3z.jpg)
Ribs on for 4 hours and time to come.
![](http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/Gavin%20amp%20Kelly%20BD%20Ribs-4_zpsadw24vd6.jpg)
Ribs are laid meat down in this mixture top and bottom:
![](http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/Gavin%20amp%20Kelly%20BD%20Ribs-5_zpsfmwmpz0m.jpg)
Back in the pit at 250 degrees for two more hours:
![](http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoking%20BBQ/Ribs/Gavin%20amp%20Kelly%20BD%20Ribs-6_zpsn83sdzui.jpg)