Last weekend I smoked up some ribs. Since I am a relatively new bbq'er I am still trying to perfect the smoke, the rub and the the length of time the meat is on the smoker.
I ended up using the natural wood charcoil, it looks like preburnt hunks of wood, as my base and then used hickory wood chunks on top of that.
That was good to keep the fire hot for 3 hours restoking it with new charcoal that I lit in a chimney starter.
Best dang ribs I ever made, it helped that I used the larger countrystyle pork ribs instead of babybacks.
The babybacks tend to be more finicky with less flavor.

there's still some folks around