Had the Sister-in-law and her family over to join us for dinner today. Decided to do some spare ribs on the WSM and also tossed a butt on the bottom rack to be used later in the week for other meals. Both the ribs and butt used a rub of brown sugar, jerk seasoning, and kosher salt. Butt went on first since it is going to take the longest. After about 3 1/2 hrs. I probed the butt () and got the ribs on the top rack. Did a brown sugar melt on the ribs as well. .... OK.... Jr. High Boy has given me my brain back..... Here are the ribs after about 4 hrs. started saucing them. Ribs were on for 5 1/2 hrs. sauced them 2x. Sauce was Sweet Baby Rays, 1 cup cider vinegar, Mike' Hard Cranberry Lemonade, jerk seasoning, and molasas. Pulled them off and there is the "X"...... like I said.... corny.... lol. A little close up action to appreciate the smoke ring. The full spread! The money shot! ..... and still waiting on the butt, put it on at 7:30 in the AM, it is now 6:30 and I just hit 170°, the stall was approx. 4 hrs. OK... here are some finished picks of the pork butt, it was on unfoiled for a total of 15-1/2 hrs. .... bone just slid right out. .... and here is a pile of pure happiness!