Hay Guys, I smoked my first ribs today in my new MES. I went ahead and dropped the 15 bucks on Jeff's rub and sauce recipe, I figured even if they were awful, this forum will save me 10x that in trail & error and ruined meat. It wasn't. Rubbed & ready to go: After 3: After 2: This was the end of the line for the small piece.Mmmmmm. After 1: I followed the recipes & 3-2-1 procedures exactly, and I can honestly say I don't think I have ever had better ribs. I used apple wood for the first 3 hours and that gave it just the right amount of smoke flavor.The rub and the sauce had a nice blend of subtle flavors that combined nicely with the juices form the meat. It was really a step above the heavy-handed hickory taste I'm used to from local rib joints. The MES is the way to go for smoking meat. Just set the time & temp & let her go. I use big wood chunks that last for 3 hours so there is really no babysitting involved. Next weekend's food orgy: Pork butt!