Decided to fill up the WSM today (haven't done that in a while). Got two chuckies and three racks of spares (plus trimmings)... see pork forum for the ribs thread. One rubbed with Tony Chacharros the other with a rub I found at Costo called Baja Rub. Onto the WSM with some hickory.... rollin in the thin blue goodness. .... three hours in and looking good! Forgot to to take a picture of one of them before I sliced it up. .... and a little sliced goodness! A plate of pure heaven! Thanks for looking!