Nope! Not this weekend! Still munchin in the two butts we smoked last weekend... But I had to smoke somethin'! It's who I am! So I headed down to the chef store late this morning and picked up 15lbs of spare ribs! With prices like this how could I not! St. Louis'd them, got with mustard and rubbed 'em down with a more savory rub blend then I use for my butts. Fired up the smoker with a blend of pecan, peach and cherry chunks and sent my pretty ribs in, just about an hour ago. The ribs I did last weekend were awesome, but I smoked them bone side down, this time I have them meat side down and I do not have the sand pan in my vertical smoker. Temp is right around 260. I dressed the excess skirts I trimmed off the same way but also added a bit of my sweeter rub to them. I'll be doing the 2-2-1 as I did last weekend. I loved the result; having a nice, clean bit off the bone without being the mushy and falling off the bone. To me, that's not cooking ribs to eat ribs, that's cooking ribs so you can use the meat for like a stew or something (might as well cook it in a crockpot... EWWW) How do you normally lay down your ribs in the smoker?