Smoked my first ribs this morning! Stuck to the classic 3-2-1 method since it was my first time, but honestly I’ll do it the exact same way next time because I love how they turned out. Cooked on my Weber performer kettle with charcoal/hickory chips and a water pan down below. Olive oil and lots of rub first, then spritzing with apple cider vinegar during the first 3 hours, then foiled with butter/brown sugar/honey/bbq sauce/rub for the next 2 hours, and then glazed them with more bbq sauce for the last hour. Not sure if this qualifies as a good smoke ring. Chime in with how you’d rate these as a judge so I know better next time! The bite test I’ve seen people do on here. Don’t know what this tells me other than I was hungry lol The calm before the storm.