Did my first ribs, St Louis, rubbed with yellow mustard and my dry rub, (red pepper, garlic powder, onion powder, chili powder, MSG, salt.) 235 degrees with 5 oz cherry chunks for 5 hours, pulled out and quickly closed door and put on a coat of Sweet Baby Rays on just the top side, then back in smoker for 45 more minutes, this was excellent, nice bark, done to perfection with a tender bite. Wrote this down in my book cuz I'll do this again. Pic before and after.
