Bought some Babyback Pork Spareribs and Pork Loin Backribs. I smoked these a couple of weeks ago but was having trouble getting the pictures uploaded with comments. Finally figured it out I hope, will see what happens when I hit the send button. I just used some John Henry's pecan rub, We use this rub on a lot of things that we cook on the grill and really like the flavor. I cooked these using the 3-2-1 method and held the heat to 225 degF. All thawed out and ready to go. Put on rub the night before, wrapped and put in fridge till morning Loaded with dust and ready to go. Because I was going to foil after 3 hours I did not fill it full. The MES 30 is in the warm up mode, using a digital thermo I set the temp to 225 degF In the smoker looking good. After 3 hours they get the foil treatment Out of the grill and ready for the plate Second shot ready for the plate Ready to check the efforts of the day. They came out great and had good color but the JH Pecan rub did not have as much flavor as I would have hoped.