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Another "toy" I loved was my chemistry set. Had great stuff in it like mercury, sulphur, etc. Everything that's bad and banned nowadays.

I remember trying to make some homemade fireworks in the basement and some burning sulpher fell on the floor and started melting the linoleum. Inhaling sulpher smoke is not fun - not to mention my mom was not pleased. 

YYZRC said:

Pork back ribs from a discount grocery store. Still turned out good (a bit dry) - I have lots to learn!

Hey, I have lots to share ... I have a big green egg, and a Napoleon Prestige Pro 665 ... I love all kinds of cooks.

For ribs, this is what I do:

1) season with a nice rub the night before the cook.
2) cook indirect at 250F to 275F for 3h, and replenish your wood to get good smoke penetration, obviously avoid opening the lid because that messes up the cook (I like apple wood). Temperature is critical, don't let it climb much beyond 275F.
3) take the ribs out and put onto of a large foil piece (see next about how big it needs to be.  Add bbq sauce, apple juice (just sprinkle a bit all over), ample seasoning (a nice mix like Weber or Keg seasoning ... even Montreal Seasoning if you want a bit of a bite).
4) wrap in foil. Make sure the wrap is tight and sealed (seem the ends that go around the ribs, I actually double fold them to make sure it is tight ... so you'll need enough to go around and overlap by at least 2", which is why I only use really wide foil). On the ends, you should have at least 8 inch excess foil, and fold these over multiple times to seal tight.
5) cook in foil for another 1 hour to 1.5 hours.  First time ... just go with 1h ... sometimes 1.5h the meat is so tender it is hard to handle and everything falls apart.
6) take off and with foil wrapped, let them cool for at least 15 minutes, prefer 20 to 30 minutes. This is important.  If you don't do this, the ribs will fall apart and make a mess. Cooling tightens the meat and it allows it to be tender, but at least hold together.
7) last step is to do a quick sear.  This step is optional, but I think it provides a nice taste to crisp and caramelize the rib sauce.  I raise the grill temperature to 500F, then add some more bbq sauce and glaze it top and bottom, then cook direct each side for like 1 minute (be careful, you can total dry them out at this stage). Remember, the ribs are cooked, and every minute you spend crisping them up is also drying them out!  So you just want enough to get a bit of grill marks and see that sauce bubbling.  Big flames are a killer here to, so you need to watch this closely.

The whole process takes about 5 hours.

@YYZRC what @MarkB has outlined is essentially the same as this go-to recipe that has never failed me. https://www.traegergrills.com/recipes/3-2-1-baby-back-ribs
The Traeger site has a great resource section with all kinds of recipes. The pork roast recipe I followed the other night came from there.

Blah

@YYZRC this is why you would love a Traeger or equivalent. Put this Pork Loin bone in roast on today at about 1 p.m. Set on smoke for about 5 hours. I even hit the local pub for a few hours after I made sure the pellet hopper was full. 5 min prep with just a simple Montreal Steak Spice as a rub. I did pull off the rib membrane snd trimmed the loose pieces of fat. After  it hit 135F on smoke I cranked it to 375F unti it hit 161 F.
 I pulled it and wrapped it until potatoes were finished. Now, I like my pork a touch medium but the Admiral won't hear of it. So medium well it is. Possibly the best pork I've ever had.