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Yeah, it wasn't a huge feast, but it was enough for dinner for 3 light eaters. The pack instructions said to soak the chips. I assumed that it's to stop them instantly burning up, because they are quite small. I'll try skipping it next time though.
5 hours cooking would definitely have been better, I needed to get them out onto the plate. The smaller ones were really good and could be eaten really nicely off the bone. For the larger ones I separated the meat from the bone and sliced it. It was tender, but not falling apart.
I don't really have any basis for comparison for the cherrywood. It was quite a mild, fruity flavour (which I liked) and the beef probably could have handled a stronger smoke. The flavour was quite influenced by the fact that I think I went slightly heavy on the garlic in the rub. Next time I'll measure its ingredients, rather than just slinging it together.
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ffm
In all seriousness, you don't need to soak the chips. They don't absorb water and with the lid on they will produce plenty of smoke as they come.
That seems like a really short cooking time too. I do mine for 8 hours. Admittedly that's for a three rib rack, but I wouldn't do even single ribs for less than 5 hours. Different techniques. Looks tasty though.
How did the cherrywood flavour work? I've only ever done oak smoke for beef ribs.