This was my first attempt at beef ribs and they turned out great. The smoke went like this, the night before I prepared the ribs by removing the membrane and rubbed with Dizzy Pigs Swamp Venom. Wrapped the ribs up in plastic wrap and into the frig. I planned on a seven hour smoke so I started around 9:00am to get the smoker up to temp. After about an hour the smoker was ready. I used two chimneys full of Kingsford charcoal and two baseball size chunks of cherry wood. In the WSM I used the lower rack due to the size of the ribs. The temp never went over 230* and was held at 225 most of the smoke. I turned after 3.5 hours and sprayed down with apple juice. Then again turned baste at 5.15 hours. I keeped spliting the time until the end of the cook. After the 6.5 hour mark I checked for doneness by pulling on the ribs and decided it was time for the BBQ sauce. I went with a new brand here in Chicago called El Gringo Loco Sweat and Spicy Chipotle Honey Barbeque Glaze. The ribs turned out great, tender, and juicy. I will have a real hard time when I need to decide what kind of ribs to BBQ because these were great.