So I received a MES smoker in may for my bday and have done a few ribs, but decided to up it this weekend. I reserched (mostly on here) on ways to do this and temps. To start....I grabbed an 8lb picnic with the bone in. 2) I cut the fat cap off. Also, because I was really aiming at obtaining a nice bark...I trimmed most of the fat off. 3. I actually scored most of the meat. My logic in this was because I was primarily going for bark...and this allows more surface area. 4. I used this rub that I found online. 5. I covered the meat with mustard and applied the rub. I mostly pat the rub on as it seems to work better than rubbing. 6). I wrapped it in press and seal....only because I was out of plastic wrap (it actually did fine). I put it in the fridge about 10pm. 7) I woke up at 7 and turned the smoker on to a temp of 240. I also did not fill the pan with water...instead I filled it with sand; this helped retain heat. I used pecan through the whole process. After the smoker heated up to temp at 7:30 I put it in. 8) I opened the lid on top all the way and added chips about every 30 min to keep a nice thick smoke. 9) In the meantime I made lunch...some lamb chops and also I tried some beef roast chuncks. I was hoping to make some form of burnt ends with the chunks...but think I now know there's not enough fat for those. They came out very tough. I also overcooked them by about an hour as the wife pulled me away for some....fun.... This was about 1pm....I putthe lunch on at 10am. BTW...the sand really helped keep temp when opening the door to add stuff. 11) I waited for the internal temp to reach 195. I pulled it, wrapped in foil...then towel...and then cooler for 45 min. And then shredded. It took about 13 hours total.