I got Jeff's email about Pre-slicing Ribs Before Smoking Them (Rick Shaw's method) before I started to smoke some baby back ribs yesterday and decided to try that method. Sorry no pics but the results: awesome! Thank you Jeff and Rick. I'm new to smoking and all the members of my family are very picky eaters with completely different likes. With that method I hit a home run with everyone! I smoked up two batches. One had Jeff's rub and sauce (mild version) and the other had a SPOG variant rub and raspberry sauce that my wife thought that she and the kids would like. I followed Jeff's method from the email fairly closely. I put the sliced ribs in foil pans. I set the MES to heat to 240. I used 50/50 mix of cherry and pecan as Jeff suggested. I used an AMNTS. I cooked the sliced ribs naked for 2 hours. I then added the rubs and continued to cook for 1 ½ hours. I checked the ribs at 1 hour and decided to let them braise for another ½ hour. The meat was just pulling from the bone. I then added more rub, the sauce, and coated the ribs again with more rub. Since the meat was pulled about ½ inch from the bone, I lowered the temperature setting of the MES to 230. After an hour, I checked the ribs and the meat easily pulled away from the bone so I took them out of the smoker. Both sets of ribs came out juicy, flavorful, and tender. They were so good. Even my wife, who loves raspberries, said that the ribs with Jeff's rub and sauce was much better and so did our kids. My wife and kids said next time just make the baby back ribs with Jeff's rub and sauce. I finally have a recipe for baby backs that everyone in my family likes. Thanks Jeff Next time I think I'll braise for 1 hour and let them cook for 1 ½ hours with the sauce. I'll also try do a better job to make sure all sides of the ribs get the rub and sauce. I may also try some ribs without the sauce and just the rub. Can't wait to do this again.