I'm doing ribs today. This is a repeat of a smoke two weeks ago that really surprised us. It was that good, and so simple! I'm a fan wet wood chips. I'm using my MES 40" first generation smoker. Twenty plus years ago, my brother took my wife and I to a very authentic Greek Restaurant in Toronto. We had ribs, and I had never seen ribs like that before. I grew up in Montreal, and there are some amazing rib places there. In fact, the best one is still there. All the ribs I had ever eaten were sauced. This Greek Restaurant served us herbed and spiced ribs, which were fantastic, and unlike anything we had ever tried. I've used this recipe before with some success, but when I made them using the 2, 2, 1 method I learned on this forum, well, SUCCESS! Here are the ribs: Here is the rub, soooo good, and yes, a retail product! Ribs ready to go: Ribs in the smoker: Now patience and more wet wood when needed!