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I did use a plate for indirect heat.  I also put a pan of water on top of the plate. I guess the Ribs were not cooked long enough or at a hot enough temperature, but I was worried they would over cook with an internal temp of up to 200 degrees during the cooking process. I am looking forward...

OK thanks guys.  I was caught up in monitoring the internal temp of the ribs and making sure it didn't get too high - from what I am reading I don't think this matters as much...... I will check out the bend test forums.

So it is OK if your ribs cook at a high internal temperature then?  I guess that is how they soften up.  And they stay moist because they are in the smoker.. Thanks for the Royal Oak advice....

So my wife surprised me with a big green egg for an early fathers day present last week, and have never smoked anything in my life was excited to see what this equipment had to offer..... This weekend I tried smoking a Brisket on Saturday and Ribs on Sunday.  The Brisket came out pretty good...