The ribs sit on the counter for an hour warming up, while the MES warms up to 250 degrees. I use a dry rub seasoning, consisting of: Salt, Pepper, Seasoned Salt, Chili Powder, Garlic Powder and Paprika. The wood chips are put in the same time I put the ribs on. After an hour, more chips are put into the smoker. I usually use either oak, pecan or hickory chips.
After 2 hours of smoking, I take the ribs off, wrap them in aluminum foil and back on the smoker for 2 more hours. Then, they are unwrapped and basted with bar-b-q sauce, and back on the smoker for 15 - 20 minutes, just to set the sauce. I do not use any fluid in the water pan.
When I took the ribs off to wrap them, is when I noticed that the edges of the ribs were considerably darker than they had been before. Oh what the heck, I figured. They were still moist, tender, but enough chew so they weren't mush.
Thanks for y'all's help.
