Here are some ribs I did this last week with my MES. If you follow the pics the ribs start out the same. By the time they are done the ribs that are in the back left, below the vent have a lot of pull back. Is this the spot that I have heard of some saying is a "hot spot" in these units? Do any of you know of a simple fix or was something wrong with the ribs? They turned out pretty good, I used the 2-2-1 at 235F. Rubbed with Jim Beams original and sauced the last hour with sweet baby rays. Enjoy and any tips advice is welcomed. Also, another problem that I have notice, not sure if its just me or not. But do any of you guys eat your smoking when its done and you just don't seam that impressed by it. Then the next day you reheat some and its like totally different and you are happy with it. Has happened with most of my smokes. Just curious. I thought maybe all the smoke and flavors kinda dull my senses, but the next day I feel like I am a pro. Rubbed and going in... After two hours and ready for a wrap... Unwrapped and ready for some SBR... Done and ready to eat!