Got a WSM 18.5" about 3 weeks ago. New to smoking, seasoned it with a 3-hour chicken thigh smoke, worked great. Smoked spare ribs yesterday, hickory, 1 rack 3-2-1, 1 rack straight. 6 hours, temps were around 240-245 for first 3 hours, then about 230-235 for last 3. Turned out pretty good. the rub I use is brown sugar based, and it tastes good, but has sort of a sticky residue on the back of your teeth when you bite into it. Any recommendations to resolve that? turbinado sugar better? Anyway, for a first rib smoke I was pretty happy!