Well here goes. I got back ribs rubbed down with mustard and rub, 16 hours wrapped in fridge. Now in smoker. Set at 235 and trying the 5 hour no peek challenge. I tell you what it is harder than you know. I want to see them like you can't believe! I just want to say thank you to all for the great posts. It made my first set up very easy. I will try to post pics when done.