I have 20 thighs in brine overnight and 4 racks St. Louis spare ribs. A family get together and the Bills are playing Miami! Also a beautiful fall day! A full and as they say "Happy Smoker" I'm using lump, Hickory & Mulberry. I'll foil those ribs after 3 hours with a mix of butter, brown sugar and honey, for 2 hours. Then sauce for the last hour. This will be good! I'll report back at 3:00. Go Bills!