re: First time smoking St. Louis style Ribs

I wouldn't worry about using a meat thermometer with ribs. The bones are going to mess with it and throw it off. Use the bend test from now on. I would recommend getting a maverick and use it to keep track of what the temp is in the kettle.

As for the smokenator, I've had one for a few months now and used it about 5 or 6 times. It takes a little while to get going and at a sweet spot but once you get it there you are good to go for a good while. I normally try to stay around 225 (give or take 10 or 15 degrees). It takes about 30 mins to get there after I put the meat in, then after a few hours it normally starts spiking (gets close to 280 if I'm not paying attention) and I have to close the vents off some.

It takes some getting used to, but is very consistent once you know how it acts.

When I do spare ribs I normally do 3-1-1, where I crutch (foil) for just an hour and then do another hour without foil to get back some of the bark.