New to smoking and have had good to great results with some meats, Ribs not so good. Did a rack of baby backs at about 210 for four hours, 3 open last hour in foil. Ribs were very tender, but all I tasted was Hickory, no rub! So some basic questions in general I have are; 1) What temp shoud the meat be at when put on the smoker. 2) Any pre rub like oil etc? 3) How much rub should be used, I used rub from a great Texas pit so that should not be my problem. 4) Meat up / down or both ? 5) Basting or rub and leave alone ? 6) Grill after somking to finish ? Please help.