Today for my Memorial Day smoke I did a rack of spare ribs on the Mini. After prepping them St. Louis style I gave the ribs a dusting of rib rub and covered them and put them in the fridge for 4 hours. I pulled them from the fridge, gave them another dusting and put them in the rib rack while I prepped the Mini. The rack was placed into the smoker when the chamber temp reached 300 degrees. After 4 hours I used a toothpick to test the doneness and with the resistance I felt I closed the smoker back up for another 45 minutes. And of course, got to have the money shot- Hope you all had a safe Holiday.