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Mandarin teriyaki has zero flavor. I add about 1/4 cup of teriyaki sauce per pound with the seasoning and i can sorta taste it. The only high mountains i have liked were the orig, jalapeno, and pepper. I have also quit using the cure, not needed if you get the meat to safe temp and properly dry...

When they turn to coals. Tap with a pair of tongs or a fork and if they fall apart they are done. They'll continue to smoke up to that point. 

For the ribs, next time put about half that much rub on them and REFRIGERATE for at least 4 hours, up to 24 if you want a very strong bark. Pull them out when you start warming your smoker, 30 minutes or so before starting so they come up to room temp. Place in smoker and lightly smoke for 3.5...

While you most certainly can do it at 300-350, you will not get much smoke flavor... Not that it is a bad thing, grilled or baked steelhead is great! But if you are wanting a smoke flavor but not "smoked", then drop down to 250 and use a rich smoke like hickory. I have done both large fillets...