[BigAl]

Now if you want realy great BBR, wind them on the Bandera rib rack then put em' on the top smoker box set of shelf tabs above a 2 gallon cast iron pot of beans which is above the heat shield with a 10-12 lb brisket below the heat sheild where the air temp is 200-220. The rib air temp will be about 150- 170. After about 8-10 hrs in the smoke, those BBR will be the best you have ever tasted. Last batch was no spraying, no foil, no sause, just great taste......just real slooooooooooow smoking.