Saturday afternoon smoke (pron???)

some friends asked me to smoke for their parents anniversy party. I'm still learning, but heres what I did:

on the UDS:


Top Rack 4 racks of baby backs:


Bottom rack 6 rack of spares. I had to roll them up to make them fit:


on the electric masterbuilt, 5 chickens quartered:




The spares came out a little over done. I don't know how ya'll do the 3-2-1 method. I run the ribs at about 220 and 4 hours they are well done.

my weber lid doesn't fit my drum top, so I have to rig with the tin foil

actually, i try to run the outside thermeter at 220 and the center tends to run 30-50 degrees hotter. So yea, i bet i'm running around 250, maybe a bit higher, on the ribs where they were positioned.

The outside was a litte dry and part of hte ribs looked like all hte meat was gone off the ribs. But to be honest, these ribs where a little lacking when I preped them, may not have been a good buy.

oh well. I tried some end pieces and they were good. And those are typically the most cooked.

there will be lots of beer at the party where these ribs are going.