I used SAMs ribs and removed the membrane. Rubbed with mustard then a good rub of seasoning.
This time, I used a different thermometer that I had tested via the boil method. Fired up the MES-40 and waited for temps to get right. During the first 2 hour phase, the temp dropped to 150 and I could not get it to come back up. The MES was saying the internal temp was 280* while my maverick was showing the 150*.
I figured out that if I remove the drip pan I had placed under the meat, the temps started to balance out. Now my timeline was skewed a bit. I let the temps settle at 240* and just watched the ribs until I could see the bones start to show.
Once I got that far, I pulled them and wrapped using the Trigg method. Put back in the smoker for 2 hours. After that 2 hours, I pulled them back out and had a heck of a time trying to get them back onto the grates because they were falling apart :-). Smoked on the grates for another hour after I brushed them with BBQ sauce.
Ribs were the best I have ever eaten!! My only complaint was they were a little too tender. But for only my second attempt at smoking meat, I was extremely impressed. Think I'm gonna try a brisket or pork butt.
Thanks all for the advise so far. It really has helped!