Lump might be a little too hot for that type smoker. I usually use briquettes in my ECBs. Only use enough smoking wood to produce a thin blue smoke. if its thick and white you'll get an overpowering smoke taste and maybe creosote on the meat. The 2-2-1 is just a guideline and should be adjusted to suit you and your smoker. Ribs can be tricky to get just right, especially BBs. Looks like you're on the right track, hang in there and you'll be a pro in no time.Well....it was a learning experience. My temps were good, between 225 and 240 the entire smoke. I used soaked hickory during the smoke but the hickory taste was very strong. RO lump charcoal the entire smoke.The ribs were overcooked. I followed the 2-2-1 method to a tee, and lubed them up about 30-45 mins with apple juice. I'll try again with a smile on my face! :)
Mike
Another thing that helps with that type smoker is making sure the water pan has plenty of water in it the whole time. Some people add apple juice, among other things, to the water pan. it definitely helps keep the meat from drying out.