One rack of St Louis cut spares with Oakridge Competition Beef and Pork Rub and one rack of beef ribs with Oakridge Black Ops Rub. Pecan wood for smoke with Kingsford competition in the WSM. The juices from the foiuling seem to make a nice glaze at the end when basted on. Spritzed the Pork Ribs with an Apple Juice/Worcestershire/Rice Vinegar mix and mopped the Beef Ribs with Beef Bouillon/Worcestershire/Rub. Foiled with butter and agave and rub and the spritz for the Pork and butter, rub, and the mop for the beef. They were tasty but a tiny bit too fall off the bone. Did get clean bite throughs on the pork but I like them maybe twenty minutes less done. Used a local sweet hickory rub for the ABTs.