Here is a cook from this last Sunday, this was my first time doing ribs on a WSM and third time using the WSM since it was new. First time I seasoned it bacon and the second cook was a couple of pork butts for some pulled pork. It has been running 275º to 290º for me, even with all three vents closed. I think I need a few more cooks on it to tighten it up so I can control temps better. Plan on doing a tri-tip this weekend so if anyone has suggestions I am eager to learn! Here is the 22.5" WSM with about 12 lbs. of Stubb's charcoal. Filled the center with 15 lit briquette's and added a few hickory Mojo Bricks for smoke. ----- Spare ribs trimmed and seasoned; this time with ribs I'm trying a different seasoning on each rack... - Simply Marvelous BBQ Spicy Apple Rub - Oakridge BBQ Secret Weapon - Owens BBQ Tatonka Dust ----- On the grate with temp about 250º ----- ----- ----- About an hour in my temps started raising to the 280º area and then at 2 hours the ribs were appearing to be drying and cooking faster than I am use to so I foiled for an hour and a half. Then to firm them up after the foil put the racks back on the grates for about a half an hour and also added some pheasant that was marinated overnight, then wrapped in bacon and put on kabobs. ----- While everything tasted great, I was hoping for a little more smoke ring and hoping that will happen once I get the WSM cooking at lower temps. Here are a few plated pics served with a side of pasta and veggies.... ----- Thanks for looking!