Didn't have any of Jeff's recommended rub and I used my own. I couldn't find any rib tips so I bought some bone-in single ribs. Had a pork butt on the lower grill during the 5 hours the ribs were on the WSM22.5 upper grill. Pork butt will come off early in the morning. Wife and I tried one rib each and the other 10 will disappear tomorrow at lunch. Here's some pictures:
Firing the smoker
Minion mix - charcoal and wild black cherry
Ribs ready to go light out
Last of the wild black cherry and the rest is pecan
De-boned and waiting for Saturday lunch.
Makes ya hongree, eh?