A week ago I built and seasoned my mini WSM. Today here in the D/FW area, since we were iced in anyway, I figured it would be a good day to smoke some baby back ribs. I had some rub I got from Joe's Barbecue in Alvin, TX, a while back, so I tried that. For the heat I used plain old blue-bag charcoal briquettes, and for the smoke I used chunks of hickory. It was cold and windy but the Mini WSM held 225 pretty steady for the 5-hour cook. In the past I have done the 3-2-1 method. But today, since it was so cold and windy, I decided to keep the little smoker closed throughout the cook. Here's the smoker, cooling down after the finishing the job... Here's the product after resting a half-hour... And here's what went to the table. They were fit to eat. Joe's rub worked out well.