The Story: Since having learned how to smoke I've never done ribs. Why I don't know. Maybe they were somewhat daunting in that if one doesn't do them right you end up with pork jerky. While on a trip to Branson, MO I was gnawing on a bone thinking to myself, "This is OK". The ribs were tender. They release from the bone, but I never though to myself once, "These are fantastic", or "These are amazing". The flavor was very close to any other chain rib joint I've been to in the past. They taste like a commercial smoker. Sure they have a light barely detectable smokiness which to the layman is probably fantastic. With a little research on SMF for cooking times I knew I could do better. The Ribs Cut: Baby-back Seasoning: Dry rubbed (Season Salt, Chili Powder, Garlic Power, Onion Powder) Method: 3-2-1 (3hrs smoke @ 225-240F, 2hrs foiled with Apple Juice @ 250-275F, 1hr smoke @ 275-300F) Wood: Oak Q'er: SFB Ambient Temperature: 38-23F Not the worlds greatest ribs, but better than anything you will find at Rib Crib or Dickies. I felt they were an excellent first attempt and now my methods will need find tuning. All and all a good eat. Before: After: They were so good I had to do a 2nd run the day after.