Got a wild hair and decided to smoke the ribs instead of grill. Used Jeff's dry rub on one and a rub from the store on the other..... to do a side by side comparison under equal conditions. No pics of the raw meat, mainly because I didn't think I was going to tell anyone. Anyway, my MES side smokebox (which I LOVE,LOVE,LOVE,LOVE,!) I have noticed that if I leave the top down, I get TBS (THICK Blue Smoke, instead of TBS THIN Blue Smoke) So, I started with 1/3 apple chips, 1/3 Cherry chips, and 1/3 Hickory chips mixed well. 2 good handfuls of each (6 total) Temp set at 220* 2 hours into the smoke... In the water pan is 8 ounces of apple cider. The meat is gray, 114*, and unappetizing at this point. 4 hours in...... and it stalls @149* 6 hours into it, 170* and pulled. Wrapped in aluminum foil with 1/2 of the remaining cider from the smoker Sent to the corner to "think about what you have done" inside the cooler for about an hour..... DINNER TIME!!!!!!!! Lesson learned? 1 hour of prep time, 12 hours of marinading, 6 hours of smoking, 1 hour of resting....... and 3 adults tore it up in under 10 minutes.