OK.. I think I can smoke up some beef ribs before the monsoon storms hit this evening. But, I have not done beef ribs before in the smoker. I'm going to clean them (pull the membrane off the back) and I'm using Jeff's beef rub. I'm also going to use cherry wood for my smoke. Question: I know by feel and sight when ribs are "fall off the bone" done. But does anyone know at what temp beef ribs are done at so I can get a general idea rather than opening the door too often to check them out??? How long am I going to be out there so I can gauge the storm arrival and when my ribs will be done?