I didn't want to post but figured I may learn something. I tried my Mes 30 for the first time today. Seasoned it this morning then started smoking. I made spare ribs (st Louis style) and baby backs. Rubbed them down last night. Sat them out 30 minutes before to get closer to room temp. First I discovered the rack was not wide enough for the ribs. So I cut 1/4 off each rack and put em in the smoker. I did the spares 3-2-1, and baby backs 2-2-1. Water in the pan. Vent fully open. Sprayed with apple juice once an hour the first hours till in I foiled em. Well once it was time to eat they seemed a bit hard to cut though. The big slab of baby backs were less done the further in the middle you got. Spares were the same but not as bad. But the small baby back I had to cut off, was pretty good. The bone was exposed, on the big slab of baby backs and spares, they were exposed little to none. It seems the larger racks didn't absorb as much meat as the smaller rack.... So did I mess up somewhere, or is there something I don't know? I'm thinking cutting them in the smaller 1/4 sections next time? The last few times I got ribs they turned out like this. Even in the oven at 230 for 7 hours.... Though I think I need a new oven I'm curious if it could possibly be the meat itself? I get it from krogers. Thinking of trying. Someplace else next time. Maybe a local butcher if I can find one...? Thanks in advance.