New guy here. On Friday, I bought a Brinkmann's Electric Smoker. I've read decidedly mixed reviews about it, but it was cheap and an easy way to give smoking a try.
I bought about 3lbs of what the butcher called "New England Style" ribs which looked like country ribs or spare ribs to me. I put a dry rub on for 24 hours in the fridge,
I smoked for 4 hours. The smoker temperature was about 250 according to my cheapie oven thermometer. I then wrapped in foil and rested them for an hour.
They were okay, but seemed a little overdone. They were not tough but seemed a little dry. But when I read here, it looks like ribs are a minimum of 5 hours (i.e. the 2-2-1). Is the 250 just too high or were the ribs actually good for another hour in the smoker? I also tossed a ring of kielbasa on the smoker which was delicious after about an hour. Since it was an already cooked sausage, I didn't think it mattered how long I left it on for, really.
All in all a fun experience. I look forward to your feedback. Thanks!