I did some baby backs last weekend. Started them on the Char Broil and then finished them on the MES for temp control and saving charcoal/lump. Going to do spares the whole time on the Char Broil today to see how much fuel I use and practice temp control. Doing a kind of modified 2-3-1. Starting them in a foil pan uncovered for 2 hours, then adding some apple juice and covering the pan for 3 hrs, then an hour directly on the rack to firm them back up. The baby backs last weekend were great with this method. Using Head Country rub and hickory. I attempted a St Louis cut, I need more practice..