First I would like to ask if anyone has seen a rib rack this light? I think this hog ran marathons or something. More bones than meat.... Also, Obviously I will have to tune my cook times a bit due to the smaller rack. Any ideas where I might end up? I was thinking about 2/2/1. Also, I planned to use my BBQ sauce for my glaze for the last phase of the cook but wondering what you guys usually use? Should I consider making a specific glaze?