My sister hasn't ever had anything from my smoker because I started smoking meat after her last visit. Anyway she arrived from Wisconsin last night for a couple of days visit before going on to my Dad's for Christmas. (We'll be going on to our daughter's ) Anyway I decided I would make some ribs for tonight. Got 'em out of the freezer Saturday so that they'd be thawed this morning. Here are the ingredients for the rub: Flaked Kosher salt, Hot Hungarian Pepper, Brown Sugar, Garlic Powder and Dry Mustard. Here are the ribs, as purchased: Rubbed and wrapped and ready to rest: I just put them in the GOSM Big Block. I will smoke with hickory chunks between 220-230 (using my new Maverick E732!) by the 3-2-1 method. I'll let you know how it comes out.