Hello, everyone. I bought an Old Smokey Electric Smoker after much prodding from my friend. I really just got the unit and I've only done one smoke on some boneless chicken. That went just okay. Some were really tender. Others I dried out. I think the problem was that my meat was so thin. Now to my real question. My friend is having a BBQ this weekend I wanted to make some baby back ribs in the smoker. I know learning this stuff probably takes some trial an error, but I would love to get some tips to get me hitting the ground running. To let you guys know, I know nothing about cooking including meat preparation. I have some rubs I got from a BBQ store, some BBQ sauce, and the house has the usual trimmings that I don't normally touch. So if you can offer any advice on timing, temperature, when to season, or anything at all, that'd be much appreciated. I know there are mixed opinions, so I wanted to see people's experiences and advice to help me learn. Thanks in advance.