I used to marinade my ribs when I used my off-set wood smoker. I also sprayed my ribs with apple juice every 30 minutes when I used my off-set. With my 009, I just add rub and smoke them. My ribs are better tasting in my Cookshack and it is basically set and forget. I find a rib rack allows for an even smoke. I also like my unit to operate at a lower temperature, around 212 degrees F max. My pork loin St Louis cut ribs take about 3 1/2 hours. I see where some people smoke their ribs for up to 5-hours, but that dries them out in my opinion. I also like a light smoke on the ribs. I go with 2 small pieces of apple and 1 sliver of hickory. The hickory serves 2 functions; one to give the meat that smoked taste, and 2) to keep my neighbors wondering what smells so good. It all depends on what you and your family enjoys.