Those of you that are getting to know me probably have realized that I suffer from a case of MADD. Meat Attention Deficit Disorder punctuated by an occasional bout of SPM Spontaneous Purchases of whatever meat may catch my eye. Yesterday I walked into my local grocery store with the intention of buying WINGS to smoke. Ive read much about a recipe named after a man that believe is no longer with this group. Gary / Scarbelly. Wish I could have gotten to know him.... So while making focused headway to the poultry section a sign catches my eye. "St Lou's On Sale". Dang... Okay. The wings have to wait till next weekend. I trimmed the bits off and thick areas of fat and pulled the membrane. Then rubbed them with Algelo's Rib Rub and some Tony Chachere's. These sit in the fridge over night. I've loaded them in my MES 40" . I'm using these rib racks for the first time. They are a bit clunky. I'm anxious to see if they make a difference. Typically I just throw the ribs on the grate. 230 degrees. 3 Hours of smoke. 2 hours back in the smoker foiled with a splash of SOFLQUE PB Finishing Sauce . I use that stuff on almost everything now. 1 hour unwrapped in the smoker. Then I'll let them set a bit before serving.