Just an fyi, when I do rib roast's in the Smokette, I have been putting an extra rack of ribs under the roast just for extra's. What I have realized is that the beef ribs come out excellent by cooking hot at first, and then holding for a few hours at a lower temperature. I love beef ribs in the Smokette, and I use to put them in at 250 for 2 to 3 hours and then pull. Now, I put in at at a preheated 250 for an hour or so, and then reduce to 140 for a few hours. So much better. Maybe others have done this already; if not, give it a try. Good luck.
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