I'm still experimenting with my birthday present. Wife bought me a WSM 22.5. Previously using a MES 40". I'm learning to control the temp. a little better each time I use it. I think my main problem is I over correct by closing or opening the vents too much at a time. This time I was able to walk away for 30 min. or so & the temp didn't change much, so I'm getting better at it. I guess there is a learning curve with every smoker. Anyhow, I've had success so far with a brisket, turkey, and a corned beef (pastrami). So I thought I'd try a slab of ribs. I usually get my spares at Sam's, but the closest Sam's is about an hour away. So I got some at our local Winn-Dixie. Usually there meat is pretty good, but these ribs didn't have the meat on them that I'm used to getting at Sam's. I just used yellow mustard & Jeff's rub, wrapped them in saran wrap & in the fridge overnight. The wife likes fall of the bone ribs so I used the 3-2-1 method. After removing them from the foil I sauced both sides for the last hour. They were tender & juicy with a nice smoke flavor. Here's how they looked.