Ribs have always given me a problem ever since I tried making them with my old offset.Decided to try it this way.Got last weeks newsletter and started off with the mustard and rub base. While watching TV on Saturday night: Wrapped and into the fridge Let them sit overnight and put them in about 9am(Wife was away and I wanted them ready for a late lunch when she returned home on sunday) This was after the first 2 hours I then foiled them and let them go another 2 hours. This was after the foiled 2 hours Back in for another hour with some brown sugar BBQ sauce on them and the finished ribs. Came out real moist and tender. The rub I used was a gift from my wife's nephew who's a chef and it's from the restaurant he works at.Had a chili and brown sugar base to it.I was able to keep my vertical charcoal smoker at between 225 and 270 the entire cook.I also used cherry wood chips for smoke.I no longer fear ribs!