Well I picked up a rack of spare ribs at the local butcher for .89/pound and am off for my first rib attempt. Planning a 3-2-1 method if Ivan keep the weber low enough. Currently hovering in the 235 range do time will tell. Rubbed with a salt,cayenne, brown sugar,pepper concoction that I made. Not planning on touching them for 3 hours but we will see what the temp does. One question, if I don't mop/baste will I dry them out? Here is the rack just getting put on.