My son’s squad at work was having a Christmas party/dinner tonight. He wanted to smoke ribs and a pan of smoked baked beans. So being the pit master that I raised him to be he jumped on it and I became his souse chef for this cook. He bought and trimmed up six slabs of spare ribs into St. Louis Cuts and seasoned them with my Rack of Rib Rub. We decided to smoke these on my Lang Patio 36 (stick burner). We chose to use oak logs for our bed of coals and then a combination of pecan and cherry as the seasoning wood. We smoked with a chamber temperature of 250*F-280*F. A propane torch, the easiest and in my opinion the only way to light a fire pit. The fire is coming along nicely. Ribs all ready for some smoker love after a night in the fridge marinating in a dry rib rub. Ribs all loaded in the smoker. Ribs at the three hour mark. We pulled and wrapped them and put them into a dry cooler to rest. Next my son made a batch of our baked beans. We put the top smoker rack back in and loaded it with the rib trimmings and put the pan of beans directly under the rib trimmings so that the drippings would go into the beans. We also threw on some riblets and smoked these at about 225*F. Rib trimmings and beans at the 4 hour mark and ready to come off of smoker. Beans after coming off of pit (unstirred). Beans after coming off of pit stirred and re-panned in a half pan. Ribs all cut up and panned and ready to party! Of course we had some test tastes and everything was great! My son did a great job!