First of all, I wanted to say hello to everyone here! Looks like this site is going to be great. I just got a Mr. Meat Smoker for Christmas. It's nothing special, but a great gift to start LEARNING to smoke with. I also have a fresh pork farm right down the street that I pass weekly. I asked the man how fresh his ribs were last week and he told me, "they were walking around the field yesterday"! I was hoping for some suggestions, so here it goes. This past Saturday was my first attempt. It started off great! Charcoal went great. My Hickory went on great after soaking a good while. I put a dry rub on the spare ribs and straight onto the rib rack. I gave them an hour and a half and checked them. They looked great! Almost like it was time to eat them. But I know everyone had told me it would take almost 6 hours. My temp was ideal too at under 230 degrees, but when I check them right before the third hour. They were completely BLACK and DRIED OUT and had to go straight to the trash can. Sorry for such a long message, but wondering if you guys could give me some suggestions of what I could do this coming weekend to avoid this! I have planned on smoking again this Saturday. Even though my meal had to be thrown away, I sure did have a blast smoking those ribs!! Thanks for any advise in advance!!!