I'm a big fan of the PBC. I've been using mine for about a year now, and it's as close to idiot proof as anything can be. Pretty much anything I've put in it has come out amazing, from ribs to wings to prime rib to chuck roast. Especially good for cedar plank salmon, using alder ships for flavor. Ribs are dead simple, rub, hang for a couple of hours, glaze, be a hero.