Just smoked three sides on the new grill / smoker....amazing...and delicious. What I did: Day before they were seasoned with Head Country Rub and spicy mustard and then in the refrigerator for 24 hours to season up, after removing the membrane of course. Started the smoker at 200 and then ribs on, using oak pellets for this one. Smoke for 2 hours at 200 degrees F and then raised the temp to 250 degrees for 2 1/2 hours (No Foil this time) and just let them go natural. One hell of a bark and smoke ring when finished and nice a moist also. Took them off and then double wrapped them in heavy duty foil, folded up in towels and the off to the son's house for enjoyment.