Didn't have any of Jeff's recommended rub and I used my own. I couldn't find any rib tips so I bought some bone-in single ribs. Had a pork butt on the lower grill during the 5 hours the ribs were on the WSM22.5 upper grill. Pork butt will come off early in the morning. Wife and I tried one rib each and the other 10 will disappear tomorrow at lunch. Here's some pictures: Ribs coated Firing the smoker Minion mix - charcoal and wild black cherry Ribs ready to go light out Last of the wild black cherry and the rest is pecan No peeking De-boned and waiting for Saturday lunch. Makes ya hongree, eh?