Best of the Ribs ... L&S Oak (or Hickory, my fav) Smoked Beef Ribs !!! Temp 225°F, let em smoke until the color looks right (bark if you like it). They're done at 203°F, don't use a Texas Crunch, Watch the two thin ones, they'll be done earlier that the thick ones. MeatHead claims that dry brining is the way to go, and no sweet rubs. It's gonna take 5-6 hrs, maybe more. You can always cook at a higher temp, but the trade-off is tenderness (at least that's what Elvis said: Try a Little Tenderness). SJ