first check and spritz with my mixture of 50% apple cider vinegar and 50% of Makers Mark.... :)
at about the 2 hour point I checked them and all were almost ready to wrap except far right that was almost too done...so pulled and wrapped them all and added extra liquid to the smaller rack. Usually do a dry rub only on ribs and add sauce if wanted afterwards at table...this time thought I would try some on during wrap...so used three. Sweet Baby Rays...Bessingers BBQ mustard based...and the plain rub. Figured would have some good taste testers in a couple hours.
After 30 minutes I checked and then opened foil to finish for another 30-45 minutes.