Planning on smoking 3 racks of pork spare ribs tomorrow for my beautiful wife (and kids) for mother's day. Using an offset smoker that my kids got me for fathers day, this coming June. (Yep they did that.) Shooting for dinner about 4:00 before my daughter goes to work. Any advice would be appreciated. Chips vs. logs? Charcoal under the wood? I can make a steak to rival anyone's but I know nothing about smoking. Haven't had time to take the 5 day course but I will. Soak the wood in water? If so how long? I love the taste of meat so I'm unsure about rubs and marinades. My opinion, if it needs sauce, it wasn't cooked right. Bring it on, please.