I adapted a few pointers from pitmaster
Harry Soo and have been doing my ribs at 275°F. Smoke until the bark sets (90-120 minutes), foil for a while to make them tender, then unfoil and reset the bark. Weber Smoky Mountain, 18", Kingsford "blue" briquettes with chunks of apple wood. I use a DigiQ temperature regulator, so all I have to do is set it and forget it in terms of keeping the temperature constant. I usually go at 'em about five hours and they're done to our liking.
Harry Soo suggests brushing on a very thin coat of yellow mustard to help the rub stick to the meat, and to let them sit for a half hour before smoking. (I do this anyway, after getting the membrane off.) I make my own rub here out of various spices, basically whatever I'm feeling at the moment.
We prefer the baby back ribs here, but I still have a rack of spare ribs in the freezer I want to experiment with.
Pork shoulders take a long time on the smoker--sometimes as much as 18 hours. I may foil the shoulder next time to help it through the stall, and cut the smoking time. One load of coals and wood chunks will do a shoulder for up to 19 hours, I've found. The DigiQ regulates the heat well enough that heat is maximized and fuel waste is minimized (which surprised me, as I thought the fan blowing onto the briquettes would make them burn out sooner).
I've been meaning to try a chuck roast, to make pulled (shredded) beef for tacos and burritos.
Or it you want to go way there try this one
