Getting ready to try my third batch of ribs this morning. I'm smoking three racks of St Louis style ribs in my MES. Ive had pretty luck with the first two batches. It's 46 degrees at the moment. Curious how well it will regulate the temperature throughout the smoking process. I cut the racks in half so they would fit better. Used coarse black pepper, salt, onion powder, garlic powder, and some ground mustard for the rub. Using pecan chips for the smoke. Oh, and that sweet aroma as your smoker comes up to temperature.