Following Gary Wiviott's brilliant book "Low and Slow"(my bbq bible for the WSM), I am starting my ribs meat side down for the first hour, then I will flip them to finish bone side down. Fresh BB's with the membrane removed, rubbed wsith mustard, and my rub about an hour before they went on. My assistant pit master helped with the mustard and rub. using cherry and Royal Oak lump. Bonus: Also doing some summer sausage & colby jack ABT's: TBS: thanks for looking. more pics to follow as the day progresses.