This is my first rack of spares with the MES 30". They're 3.99 lb Smithfields from Wal-Mart at $2.18/lb, $8.70. I used Durkee Chicken & Rib Rub and spritzed with apple juice every hour. I wanted to experiment with a longer cooking time (8 hours), and trying to keep them moist. I lost close to 100 degrees every time I opened the smoker but it was back to 220 in 10-15 minutes. It's down to about 29 today outside. Here's a pic just going on the smoker. Note my custom curved rack to make a full rack fit in the 30" smoker. Here's one after an hour. After 5 hours After 8 hours I pulled them off at 8 hrs and sliced a couple and they were pretty good but I decided I wanted to try and get them a little more done. I didn't check the temp with the probe, just going by looks and it didn't seem like the fat had rendered down as much as I like. I ended up putting them back on for another hour and was happy with the results. I think next time I'll only spritz every 1.5 or 2 hrs.