OK, I started smoking ribs yesturday and I have a Char Broil smoker (long barrel shape with a drop fire box). Here is what I did: I started the smoker with charcoal (about 3-4 pounds) then I added oak wood to keep the heat going. also used about 2 gallons of hickory chips (dry) throughout the cook. I decided to bast the ribs as they were looking like they are dry, I used a BBQ sauce watered down and applied it 3 different times during cook. Temp was over 220 but not sure exactly as my thermometer only goes up to 220. 4 hours later I added BBQ sauce for 30 min - The ribs turned out pretty good but the outside was kind of dark (black) but not charred and the flavor was pretty good and had a lot of smoke flavor with a very good smoke ring on them. I took them to work almost everyone loved them about 20 people ate them, one said it had too much smoke flavor but the rest loved them. Is it possible to have too much smoke flavor? Any suggestions on cooking differently? BTW - I used about 6 tbl spoons of garlic salt, 1 tble spoon of cyanne pepper, 1 tbl spoon of black pepper, 2 tbl spoons of a greek seasoning mixed together and placed in a shaker and applied all of it to bothe sides of 3 full racks of ribs.