OK..I'm new to smoking and I'm trying out different rubs and cooking techniques. Yesterday, for the Superbowl, I applewood smoked 2 racks of babybacks, 2 fatty's and some homemade polish sausage I made with Butcher & Packers fresh polish sausage seasoning. I used my GOSM gas smoker. Water in the pan and held temp at about 230'. The results: Fattys - 1 hot and 1 regular Jimmy Dean sausage rolls. I smoked for 3 hours. Flipped after 90 min. Got a good smoke ring on both rolls. Regular tasted like ground beef. Hot wasn't much better, but had more flavor. Not impressed (I'm putting on my flame suit now..lol) Polish Sausage - Fantastic! A bit salty from the nitrites, but beat the store bought ones anyday. Nice crunchy skin from natural casings. Babybacks - Used the rib rub recipe Jeff mentions in the free rub recipe section. I used Kosher salt rather than table salt. I didn't spray them while smoking and I think that's why they came off a bit dry (4 hours @ about 230') and VERY salty. I followed the recipe for the rub to a tee except for the kind of salt, but the recipe isn't specific either. I put a store bought sauce on top to try to kill the salt and it helped a bit, but not much. Next time I will spray with apple juice to lessen the salt flavor or add some brown sugar to the rub. They had GREAT color and a nice smoke ring though. All in all it wasn't a total loss. Wife made some homemade macaroni salad and guacamole that was really good.. :lol: All kidding aside, the polish were good and I'll crumble up the fattys and put them in a white gravy over biscuits. I might have to take a loss on the ribs though.