My new smoker arrived at my house Thursday afternoon. After seasoning it on Saturday, I fired it up on Sunday and did some ribs and WBB's for the oldest sons birthday. Dang, I thought my ribs off the GOSM were good but these were what my son-in-law called "the best ever perfect ribs" and he ate his share of ribs that came out of the GOSM! These ribs were no-foil and the lower chamber temp was 205* and the upper chamber temp was 210*. No mop-no spray-only used Jeff's rub minus the salt (I got distracted and forgot to add it in). These ribs had a good bite and came off the bone clean. My adopted daughter and her hubby were over for dinner. He's a Manager for TGIFriday and he asked me if I would teach his cooks the proper way to do ribs! Thanks for looking at my q-view!