Once the bark started forming , I stacked ... When I went out to spritz with juice and rotated the position ,spritz wasn't necessary ... I really love how these came out ... They had a nice tug but meat pulled from the bone cleanly .... I really had grown tired of eating ribs that had become sauce dependent and sweet ... I wanted ribs that the juice from the meat ran down your fingers .... Not sauce ... But that's just me, so from here I'm gonna experiment with some short foiling time buttered ,sugared and sauced,fall off the bone for my friends that like that style... But I'm keeping the high heat on the wsm for spares from here out... May try some baby backs this way too...
wsm 22,summit 650, 22" kettle, 3 tap kezzer...and a smokin blue thermopen