Well for my second smoke session ever, I tried pork spare ribs and beef back ribs. I think it went well, was tasty. I think they could of been on therr another 10-15mins. I just recently got a Brinkman gourmet electric smoker. It hovers at 200 degrees and wont really go any higher...even on a 75ish degree day like today. I used the same rub on both set and did a pretty shotty job doing a st louis cut, but it worked. Used 3-2-1 but only did 25 mins of the last session. Used apple juice when I wrapped. The rub was basically brown sugar and the usual stuff (salt, peppper, onion and garlic powder, chili powder. I did use the water bowl with onions cut up in it and used a mix of hickory and apple chips. The spare ribs were kinda fatty. Here are some pics!