Thanks folks. And thanks Yak. Will keep that in mind next time. I pulled the ribs on the bottom rack right around the time I put those moinks on. But there could have been a few minutes where the two were cooking at the same time.
I'm still a noob.
The Moinks were ground chuck, some ground romano/parmesan/asiago cheese, homebbq beef rub, 2 eggs, and some breadcrumbs. After smoking for awhile, I glazed them with a Blues Hog mix.
The Ribs were done using The Slabs and the racks that were sauced were done using a 50/50 mixture of Blues Hog BBQ sauce and Blues Hog Tennessee Red.
The butts were powdered with Bad Byrons and Tonys.
I was almost in a pork coma Sunday night. ;D