One thing I noticed is with this smoker and a dish of beer.... I mean liquid, You can just let them go at 225 for 6 hrs and never open them and they are amazing. the moisture this thing keeps in it is amazing.
+2 This is the only way that I smoke ribs. The day I bought my #3 was the last day I will ever go through the hassle of wrapping ribs.
I smoke St Louis Cut ribs 90% of the time as they are my personal favorite. Typically the St Louis Cut ribs go 6-7 hours at 225 and my Baby backs go 5-6 hours at 225.
I usually serve sans sauce, but if I do add sauce I just place the sauced ribs on cookie sheets and broil in my oven until the sauce caramelizes. I do it this way because my cookie sheets are way easier to clean up then baked on sticky sauce on my smoker racks.