Greetings everyone... I'm from PA, and have been a long-time fan of grilling/smoking. About 15 years ago, my father-in-law gifted me his (obsolete) smoker (old school-charcoal on bottom, water bowl & 3 racks for smoking). I loved it (especially briskets), but didn't have time for smoking...so it was given away. About a week ago, I purchased a Masterbuilt electric smoker. After seasoning, I smoked my first ribs yeaterday...they were "okay". After taking a little from everyone online, I tried my own technique. I had 2 racks of (previously frozen) baby backs and about a dozen bone-in country ribs (wife's favorite). After removing the membrane, I slathered both racks with mustard (new for me) and used Montreal steak seasoning on one, and "Rub Some Butt" on the other. After those were seasoned, I coated all the country ribs with olive oil, then used "Dillo dust" (Larue tactical) on half of those, and the "Rub Some Butt" on the other before putting all these in the fridge overnight. The next morning, I took em out for an hour while I got the smoker ready & soaked my hickory. Using the 3-2-1 method, on they went. The first 3 hours were good...then came the second stage (foil wrapping-though I only wrapped the racks, not the country ribs). I didn't add anything to the foiling (should I have?) and then FORGOT TO PRESS "SET TIMER" TO START IT UP!!! So, after an hour went by, I finally noticed and turned it on. Der. After that second hour, I unwrapped my ribs, coated everything with apple cider vinegar & smoked another hour before pulling everything off and blasting the racks on the grill to char them. My analysis: Everything tasted "okay". Though, I think the mustard and lack of a "basic" rub was overpowering for my taste (salty) but overall, they were good. Definitely edible. Also, I was expecting fall-off-the-bone ribs...these were highly chewy. Not bad chewy-I mean, they were juicy-chewy...just not what I expected. (Maybe they're supposed to have this texture???) The olive oil coated country ribs had the better flavor (spice wise)...but the ends were a little dry. Should I have wrapped these, too??? Cooked them less??? All-in-all, the first batch was a success. I'll have to hone my technique in order to perfect my ribs. I want to be able to make "envy of my friends" ribs...so any advice (on ANYTHING) would be appreciated. Thanks for reading my post & looking forward to everyone's feedback.