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Ok with some trepidation I tried my first low and slow yesterday. Took Dennis's advice for low and slow and started with just a tennis ball sized piece of smoldering lump. Had it settled at 230 within an hour - and left it there for another 3 (I'd left myself plenty of leeway), due to all the good guidance here I got the top and bottom settings right almost off the bat. I added hickory wood to smoke 30 minutes before adding the ribs and then did the 3-2-1 method.. Was pretty happy with the outcome but I felt they were a little over done, so I may need to just double check my thermometer - but any other suggestions I'm happy to here. I'm not sure about all this smoke 'ring' stuff and I could barely detect it on the ribs - was very subtle (got it more after I'd eaten them than during. Anyway all our American guests were more than happy with the outcome. they did just fall apart, and the Asian style rub I did worked out great - I made it myself with fresh ginger and garlic, a little miso, fennel, black pepper, kosher salt, cardamon, cinnamon, and dried chilli flakes. Basted it with apple juice at 3 and 4 hours and then with a hoisin sirriachi ginger and manuka honey (had to I'm a Kiwi) sauce. Interested in thoughts on the smoke - did I not use enough chips - smoke was coming out the whole time - I did have the drip tray under the ribs and I wonder if that deflected too much smoke away??? the rub: The ribs ready to rumble.. On the grill - I was amazed how it could stay at 225 for 11 hours straight... The final result - looking good - really fall apart... does this look right? Have I overcooked??? Ribs are not in my DNA!! All served up with broccolini in ginger and orange sauce with toasted almonds, woked bok choy with fresh scallions and coriander, my eggplant miso and rice... I forgot to photograph desert (sticky toffee pudding) so here's a close up of the broccolini...

From what I saw in the pictures, you probably got as much smoke ring as you were going to. Again, it's a subjective thing - purely aesthetic, has nothing to do with how well you smoked the meat. The drip pan had no influence on the development of the smoke ring at all. So, don't fret that part. Like MacKenzie said, texture is a personal preference, unless you are in a judged competition. Those looked fine to me. Nice looking dinner, especially that broccolini. Serious glaze on those ribs, too! Looks like you're finding your way pretty well. Keep it up!

croadie, your rib dinner looks wonderful and I'm sure your guests have tasted nothing like it. The ribs look tasty and moist and it is a matter of personal preference if you want them fall off the bone tender of to have some bite to them.

Those look delicious and very juicy! Great job on those ribs and the sides. The ribs look incredibly juicy! Smoke is very subjective, I find using wood chunks better than chips because they don't burn up as quickly. The continued smoke you saw might be from the lump rather than smoking wood, as a side note, there is nothing wrong with that! As the smoke ring, don't worry about it. It is just a chemical reaction in the meat and is proven to have zero impact on flavour. Lots have theories as to how it works but no one really knows for sure. I'm sure the master chefs here will be able to give you more pointers, I just wanted to congratulate you on a fantastic cook!