After reading in these forums about the "3-2-1" method for ribs (smoke for 3 hours, wrap in foil to retain juices and smoke for 2 hours, unwrap, mop, and smoke for 1hour), I've standardized on this method for doing ribs. They come out great every time, and they pass the "acid test": people who have no reason to butter me up say that the ribs taste great! I alternate between Famous Dave's Rib Rub, which I found in the grocery, and "Bronzeville Rib Rub, which I found online at www.thespicehouse.com. Either way, I apply the rub and let the ribs sit overnight. Before I start the smoker, I take the ribs out of the fridge and let them come up to room temp. I mainly use mesquite chips for ribs. I've tried creating my own sauce, but after reading the labels on sauce bottles, I've settled on Stubbs brand regular barbecue sauce for just about everything. This may be too simplistic for advanced BBQ-ers, but it works for me.:439: Above: the latest batch of baby backs. Below: Choo-Choo says, "Mom-mom, are you gonna eat that?"