So tomorrow is set to be one of those days where my wife and daughter and I have nowhere to go and nothing to do other than sit around and watch football and maybe do some chores... Thought it would be the perfect day to do a little experimenting. 2 1.79/lb. racks of spareribs and a rack of beef ribs for 1.99 lbs. have me ready to experiment...1st time smoking either cut of meat. Rubbed the beef ribs with some Montreal steak seasoning Rubbed the spare ribs with my sweet and spicy dry rub: Couple of questions for anyone who sees this before I start them tomorrow around noon eastern time... What kind of wood would be good for both? Ballpark cooking time for each cut and for what percent of that time should I add smoke? I have an idea for the spare ribs but if I were to baste or spray the beef ribs what kind of savory mop or spray can I use? Since I have two racks of spares I might try the 3-2-1 for one rack and the keep the other one naked...wish me luck!