First go at country style ribs (aka ribends? Rib-end-loin?? 😄 so many names I seem to stumble across for this cut of meat) This is the recipe (as I remember anyways 😀)... So I guess, this is the guideline: The wet rub (left on overnight) : 1tbsp Ginger 1tbsp Hoisin 1/4tsp Garlic salt 1tsp Light soy 1tbsp Rice vinegar 1/2tsp White pepper 1tsp Onion powder 1/2tsp Chinese 5spice powder Smoked at 225°for about 2.5hrs (until IT175°f) **wishing I took a photo at this point..it was gorgeous. Removed ribs to foil with 1tbsp Hoisin, 1.5tbsp honey, 1tsp rice vinegar, 1tbsp sesame seeds (or you could use 1/2tsp sesame oil). Spread that around on all ribs. Foil it tight. Finish for approx 2hrs at 225°f. (IT approx 200°? Not sure , didn't measure temp at end.) Rest, while still wrapped for about 45min. I ended up cutting this up and topping a veg/noodle stir fry! I would recommend trying something like this , next time they have country style ribs or even loin chops or something. Going to try this rub on a chicken one of these weeks too!