Ok, so last week was a pork shoulder and now this weekend, a rack of SLC ribs. Dialed in the temp at 228 degrees for 5 1/2 hours. Used apple and pecan wood chips. Spritzed a few times with apple juice. Was very pleased with end product--ribs had a gorgeous smoke ring and nice bark. I initally cut the ribs in half so they would fit in my vert smoker. I applied sauce to one half and left the other half dry. The ribs had great flavor to them. The wet ribs were amazing but the dry rub ribs were a little tough, which was interesting. I think I should have left those on for a bit longer. But all in all it was great! Some pictures below.