First smoke of my new Brinkman SNP with mods. Wife and I came across a vendor called Garlic Gourmay at the Evergreen State Fair yesterday. Picked up some interesting tasting seasonings (Killer Cajun & Jamican Jerk). So I rubbed a slab of ribs down with the Killer Cajun and let them sit in the fridge overnight. Smoke time: 6h 45m Avg chamber temp: 200F Rib temp at pull: 163F (wrapped in foil and let sit for 15m) Wood: Mesquite then apple At the flip & almost done. Threw the fatty on a bit late so it is still going. : Done and cut up. Family got a few pieces before I snapped the pics.: Family loved them. The Killer Cajun seasoning is a bit spicy for my taste. Next up: Smoked turkey.