Update/Lessons Learned:

I did not use a thermometer. However, I could tell the rib was still a bit raw, but it was fine after another 2 hours in it.

I am not going to smoke beef ribs anymore. It's too greasy. Almost made my husband sick. Our neighbor guinea pig also did not like it too much, but he ate most of it since he's a bachelor who can't cook. The water pan was filled with grease and fat floating on top. It's probably why there was no steam generated.

Every hour, I'm going to throw in more wood chips to keep the smoke going.

The chicken needs to be soaking in brine longer.

The dry rub on the baby back ribs need to be cut back more.

Before I analyze the Green Egg, I'm going to give El Cheapo another try this weekend. Also going to try apple wood or mesquite or oak. Using hickory now.

Finally, I have to resist the temptation of opening the little door and the lid to look at the stuff. Smoking meats is like watching paint dry - takes patience and faith.