ribs on Masterbuilt lp gas smoker

First off, welcome to the family!

A couple things you should consider: I have no idea how accurate the door thermometer is on the smoker, but most need to be calibrated. I would run down to your dept store otr hardware store and grab an oven rack thermometer right away while you can (hope they're not closed for the night already). With the oven rack therm, you can at least have two readings to go by. We can talk calibration later, but get the rack therm ASAP.

Smoke the ribs @ 225*. If you want tender ribs with some bark/crust on them, smoke 3 hours open grate, 2 hours wrapped in foil, then 1 hour back on open grates. We call it the 3-2-1 method for spare ribs. For Baby Backs, go 2-2-1. For really tender, bone-popping ribs, go 4-2-0 for spares, 3-2-0 for BB's.

Come on back when you've seasoned the smoker. Oh, put the oven therm in when you season, then you can get a better idea what's what with the door therm before you start your smoke.

We'll get you through it, no sweat...there's a first time for everything.

Eric

I would rub them with your favorite rub about an hour before smoking. Be sure your rub doesn't have too much salt in it. Ive found that if I leave the rub on any longer, the ribs tend tend to taste "hammy". Smoke them on the middle rack. Add two or three batches of chips. Because you don't know your smoker well yet, any more batches oh chips may over smoke the ribs. Most of all, have fun!

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview.