Just thought I'd share a real good rib smoke that got the season off right. The particulars: MES 30" Digital Smokehouse Spares cut St. Louis. I did the trimmings the same as the ribs, so they were also great and for many uses. AMNPS with 2 rows of Perect Mix pellets from cookinpellets.com Rub: Meathead's Memphis Dust http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html 225-230 F 3-1.5-1 Method w/ Trigg's foil:brown sugar/parkay/honey/Tiger Sauce & PGSmoker's BDSE for the last hour (light glaze) This is a great rub, if you haven't tried it. The ground rosemary is the key. Not fallin'off the bone...didn't want them that way. Just a little pull is what I was after and that's what I got! They were delicious. Tender, not mushy with just the right amount of chew. The rub/foiling goop and BDSE was a good combo, but a little too much on the sweet side. Next time if I foil I'll put noting inside except a little apple juice. The AMNPS comes through again. If you don't have one, get one!