Ribs two ways....pineapple honey garlic and Cajun raspberry brown sugar. Sides: smoked Mac n cheese, mixed vegetables, Asian cabbage slaw and watermelon. 2 slabs from Aldis. Removed the bottom membrane. Rubbed down and resting while the smoker heats up to 275. I put the ribs in and opened the top vent on my MES wide open. Placed the ribs inside to dry some. Turned the temp down to 225 degrees. Nice light blue smoke for 3.5 hours. 2 hours in foil with butter and honey. Pinapple preserves dark brown sugar on one and raspberry maple syrup butter, honey Cajun spice on the other. Removed from foil and sauced for the last hour. Dinner is served! Tender juicy and flavorful.