You didn't say whether you were smoking baby backs or spares. First I would use a rub. Coat the ribs with plain yellow mustard to hold the rub on, it will not affect the flavor. Then I suggest using Jeff's rub recipe or just use the search feature & find a rub that appeals to you. Then smoke the ribs using the 3-2-1 method if they are spares or 2-2-1 if they are baby backs. You are going to want to keep the smoker at around 225 degrees. You should get a digital therm. that has a probe wire so you can monitor the temp on the grate next to the ribs. The 3-2-1 method is simply smoke the ribs for 3 hours, then wrap them in foil with some liquid ( we use about 1/4 cu dark beer ), then back on the smoker for 2 hours, Then take out of the foil & on the smoker for the last hour. You can sauce them the last 1/2 hour. Hope this helps & you win.Well I tried to post a picture but due to me being a newbie it is being held up. Sorry. Going with the basic indirect method. I think! And as far as my sauce, with the help of some research and people like you folks I think I am good there. Although...I have decided no rub. Is this right or wrong? My wife says I need one. Let me guess...shes right AGAIN. thanks andrew