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I smoked 8 baby back ribs last wednesday. This time I used water pans, and they turned up better, juicer. It's a great smoker for cooking for crowds, I could have put 12 racks I think, maybe even more with my rib holder.
But I have to admit that I cook better ribs with my Smokey Mountain at the moment. I removed the ribs as soon as they were done with a bend test/bones uncovered, and some of them took much longer than others, presumably because the temperature is not uniform inside the smoker I suppose. I smoked them at 125°C/257°F with Weber pellets, first ones were good after 3h45, while the last two racks were still slightly undercooked after 4h30, with the meat a little too much sticking to the bone. I had to remove them from the EX6 because I ran out of pellets.
I think I need more cooking sessions to really master this EX6. I avoided the central zone because it seemed much hotter than the rest of the gril area.
