This is the second smoke on the Lang 36" and still moving up on the learning curve. Nice rack of spare ribs seasoned with Pepper, Salt, Chili powder and some paprika for color. Went 3 hours unwrapped before foiling and saucing for one hour then placed back on the cooking rack without foil for the final 30 minutes to set the sauce and then they were done. Results were very good, tender, moist and flavorful. Here are some details of the smoke as I am learning the Lang temperature control. Very uniform temperature across the cooking grate. The Maverick probes are real close to the Lang temp. gauge. Season: Pepper, Salt, Chili powder, paprikaSpare RibsLang TempMaverick Air 1Maverick Air 2Lang Smoker Start 12:30 pm275270272.5 Hour2722802711 Hour2892792771.5 Hour2702712622 Hour2752862732.5 Hour2682482463 Hour2522552573.5 Hour2502492474 Hour2552622554.5 Hour260268262Done Rubbed and ready for the Lang Wood blocks holding the Maverick probes Temperature running very close Just a peek inside at one hour Before wrapping Finished and resting for a few minutes covered Good color and ready for the table Close up of the results Ribs with corn, cold slaw. Great summer time meal.