Method, etc.For smoking I used the Old Smokey Electric smoker. It seemed to work fine. Next time I will line the drip pan with foil! They say not to use water because it's a sealed unit. The stuff in the drip pan really burned in and I wonder if that had an effect on smoke quality. I don't think I put enough wood chips in, maybe a little more next time. Looking at this forum I see the OSE is quite unusual to other smokers. No door for the wood chips, sealed, etc. It has a flat lid and the juices evaporate, go to the top and then baste the meat as it cooks. I think I may pull them next time and put them on the grill for a few minutes. We served the sauce at the table. I used a rub I found at another rib site. I liked it. Made a sauce from another site. Rub was called "Name" Memphis Dust and the sauce was KC Rib Sauce. My wife thought the beans were a bit too sweet. That may be because the Bush's beans already had brown sugar in them. I think they were the home style.
I'm sorry, but I can't ship any because there are none left. I guess that answers the other question, "What did you think about the ribs?".
I have already learned lots here. I can't thank you enough.