Super Smokers rib cook

Thanks everybody! I've lurked here a long time and benefitted from the expertise for sure. I here ya Big Papa, it's a hot temp.....but ooooo the bark, a little crisp, sweet, caves in to juicy fall apart tender meat. I'm doing a brisket today, no pictures of the prep.....I'll post one or two of the final product! Gracias, Beli (that's just about where my Spanish ends!!), this is a great forum to be a part of. Thanks for the encouragement.....