Did some beef ribs and some spareribs on my new to me Smokey Mountain. Ribs turned out great way better than my Chargriller Trio. The only thing I wish I could change is getting less pull back my beef ribs. Both were smoked using apple wood and Kingsford. Used the minion method, two full unlit chimneys and one 3/4 lit. Temps ranged from 225-250, good range but it was due to some wind gusts we're having.
Ribs all done