Been working too much lately to run the smoker, but finally got a day free. Smoked three racks of beef ribs on the WSM. Rubbed down in the morning ( and smoked for just over five hours. I've done quite a few batches of ribs on the El Chepo off-set, but this was my first time for on the WSM. Flavor was on the mild side so I think I'll stick with rubbing them down the night before.