I did ribs for my first smoke ever. Used the Cabelas 40" MES(i know its not a true smoker but itll be easy to take to horse shows with me when the wife is showing) i put the rub on too strong. The wife couldnt eat a lot but she doesnt eat ribs anyway so i call that a win that she actually ate it.

Damnation, that looks GOOD.

Good looking ribs! Well done sir.

Looks great, it's true what they say, smoking is addictive.

Nicely done!

We have all put too much rub on, thinking more is better. A lot depends on what's IN the rub.

There are some good places for recipes & tips.

One is the website for the WSM, Weber Smokey Mountain Bullet. I understand that this isn't the type of smoker you have, but it has a great forum with recipes, tips & tricks, like whether to foil or not, when to foil, etc. :

http://virtualweberbullet.com/

Another is Amazing Ribs...there is a lot more here than ribs and, though the ads for sales get old, the info is really good, generally:

http://amazingribs.com/

Then there's Barbecue Brethren, Smoking Meat Forum, and a host of others....

Happy Smoking

Nicely done, Dan. Those ribs look great . . . I'd chow 'em down!

I did ribs this weekend too, yours look like they came out better!

But I was mostly chiming in that I ALSO have been heavy handed with the rubs thinking I needed a good coating on the whole piece. Next time I know a lot less will do.

Welcome to the addiction!

What was your process? What rub did you use?

Only thing it doesn't do is provide Carbon Monoxide which is what makes the "Smoke Ring" on the meat.

That can be fixed by merely putting one or two charcoal briquettes in a small cast iron fry pan, light them with your torch, then put a piece of foil in a tent over it with it sitting on the lowest rack in your smoker The charcoal will provide the CO, the chips in the chip tray the smoke, and the foil over the two briquettes will keep meat drippings from flaming up or putting out the briquettes as they fall. Make sure the briquettes are well lit and burning before putting in the smoker.

The heat they provide will keep the heater from coming on so smoke will be limited at first but your 'smoke rings' (the red ring that forms just under the surface of the meat's surface) will be as good as any REAL smoker.

FWIW, the smoke ring is a "visual effect" and your tongue can't see it.

3-2-1 method. Brown sugar, chili powder, cayenne powder, ground pepper, onion powder, garlic powder, salt and cumin.

Added some moisture mix into the foil when i wrapped them.

When you wrapped them, did you cover them with honey and brown sugar or wrap as is? I usually glaze them with honey and brown sugar then put a cup of apple cider and a cup of Jack Daniels at the bottom. Wrap tight.

looking good!

sear it first then smoke or you left it on smokey?