Same ribs again, just trying out a new smoker. Cleaned then rubbed ribs with Hasty Bake red rub & Mrs. Dash original. Placed in the Backwoods Chubby for 3 1/2 hours then coated with BBQ sauce & left in for another 1/2 hour. This is the 1st time I've used a water smoker. The Chubby held the 250 degree temp like a champ. It was almost too easy & it fits right on top of my existing island. The ribs were moist & juicy. I think cooking with the water inside helps the moisture content of the meat quite a bit.