I also made Texas Style BBQ sauce from scratch.It took a while to put the smoker together, but it was worth it!
It's a good thing the smoker had this very accurate thermometer. After 4 hours of smoking the ribs were to-die-for! On the bbq shows we've been watching, namely BBQ Pitmasters, they say that good ribs won't pull away from the bone when you bite them. You should be able to leave a perfect bite mark in the meat. I think these were a bit over cooked, but pretty close to what they say you want in a perfect rib. The pork roast became pulled pork, I made sweet and sour coleslaw and served it along with the bbq sauce, on toasted garlic buns. I might just smoke all my meat from now on.