Happy Easter everyone! This is only my fourth smoke and second try at ribs and they turned out great! I had a slab of extra meaty loin back and a slab of st Louis style. I put some mustard and Famous Dave's rib rub on Friday evening and wrapped in plastic wrap and back in the fridge. I went with about 3.5 ounces of cherry wood chips. Had some apple juice for moisture. Set the auber for 110 for 30 minutes then 225, checked after 6 hours, sauced and left on for another 30 minutes. These were hands down the best ribs I have ever eaten. The meat was over an inch thick and when I squeezed it the juice ran out. One other thing I tried was the quarter covering half the exhaust hole, seemed like the smoke lasted a little longer into the cook, thanks for that suggestion. I hope the pics reflect how moist these were, they had a great bark, very flavorful but not too tough to chew. The apple juice gave an extra hint of sweetness.