My wife picked up 10lbs of contry pork ribs yesterday. I am going to smoke them, but I was wondering being such small peices of meat, what should I watch out for? I'm also going to try a few other cuts of meat, pork butt, chickens, and what ever else I can find on sale. I'm thinking I should try to smoke them all at 225 and just watch the temp of each of the meats. I'm also looking for a few good chicken rub ideas.