Homemade beef jerky??

You do pretty much the same as me, I use a variant of the 3-2-1 technique. They rest in a toweled cooler for about an hour afterwards. I use cherry/apple or grape wood mixed for smoking for the first few hours. I do like cherry the most of the three. I use hickory chunks usually for beef aswell.

You're using a smoker so is that indirect heat? I use a ceramic plate setter and a rib rack to separate from the flames and the rack to lift my ribs high up in the dome to get more smoke.