I built my UDS so I would have a good reliable smoker that would hold temps pretty well in the winter. I got my chance to try this out lol. I went out and shook the snow of the lid, then loaded the basket up with B&B oak briquettes and some hickory and cherry chunks ( I finally tried cherry wood on the smoker. I can’t get enough of the smell! I love it. ) It held its temps great. I kept it around 225-235 through the whole cook. I did a quick trim on the rack and gave it a hearty coat of my rub and let it rest in the fridge. I didn’t wrap it, and spritzed it every 45 minutes with some red wine vinegar, Worcestershire sauce, lemmon juice and hot sauce solution. It cooked about 3.5 hours until it had some decent pull back on the bones and passed the bend test. I brushed on some of my homemade sweet-cayenne pepper bbq sauce and let it set up for the last 10 minutes. I let it rest for a few, then cut it up and put down about half the rack lol. It was tender and juicy, and had a great smokey taste from cooking the meat right over the coals. It even had a pretty nice smoke ring! Over all I’m more than happy with the UDS performance and the ribs were amazing!