I typically soak the rib blanks in water for 5-7 days. On steaming day I set up the box and place the kettle on an electric hotplate. This takes a long time to get the box hot, over an hour, but I feel I do not have to watch the electric hotplate the way I would a propane flame. With the box up around 200 deg.F, as measured by the meat thermometer sticking thru a small hole in the top of the box, I switch over to a burner which pushes a lot of hot steam into the box quickly raising the temp to over 200F, and at this point put in 2 wet rib blanks and steam them for 20 minutes. Don't pack the box with cedar, but rather make sure the steam can freely circulate around all surfaces. Both ribs typically will be bent over the hull within 5 minutes of coming out of the box, spring clamps along the gunwale line, and weight at the keel. Following this routine, it is rare I crack a rib. My record is about 29 in a row without cracking one. I do not use a steel compression strap for white cedar ribs. After a day or two of setting and drying, take the ribs off the hull or form, tying string at the ends to maintain the curvature, and do your final sanding and any needed trimming, i.e. rounding the top edges. Fit them into the canoe carefully, with the curved part toward the center of the canoe and working the tips up between the inwale and planking. I often add spring clamps within a couple inches of where the rib tips come up to avoid cracking the planking. All this said, there's still no substitute for practice. Tom McCloud