Did a version of Aaron Franklin's (http://andrewzimmern.com/2015/04/21/aaron-franklins-beef-ribs/)
~6 pounds, 3 bones.
Seasoned with salt, pepper, granulated garlic, and onion powder immediately before going in the smoker.
285 smoker temp and it was done in pretty much 6 hours on the dot. Put the ribs in the WSM at 9:00 AM. Spritzed with a mixture of 1/2 water and 1/2 apple juice at 2:00 PM and once more at 2:30 PM. Took it out at 3:00 PM and rested for about 30 minutes.
It was my first time cooking with a full water pan, and first time taking the IT to 200 (usually I take them out around 185-190).