Harlee- As a a rule of thumb, the first time I try a new meat I use 1/2 the Cookshack reccommended amount, esp with Mesquite as it tends to be strong and can give a "sooty" appaerance to the surface of the meat.
Also, esp with ribs I've found about 25 degrees LOWER setting and additional hour or so makes very tender, juicier meat. Coot