I have a few days off of work and it's over 40 degrees, so had to try a smoke. Picked up 2 racks of ribs. Trimmed the fat, but didn't trim down to St Louis style. (One good trimming and boning knife each just got put at the top of my list.) smeared with mustard and covered with Jeff's Rub, then into the fridge for the night. onto the smoker at 225* for 3 hrs pulled and wrapped in foil with juice. Did one with Chef JimmyJ's foiling juice. http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj and did the other with a mixture of butter, honey, and brown sugar that I saw on another site Still have one more hour in the foil. More to come.