I am going to be smoking on memorial day. The star of the show will be some St. Louis Style spare ribs. But some of the guests are a little anti-pork....I know its sad. I was wanting some info on what you guys think would be the best poultry to smoke with the ribs. (low temp 250 range) I really dont want to have to fire up a second grill to do my poultry at 300+ degrees...although I know that is the only way to get crisp skin. I am open to all types and cuts of bird everything from whole to boneless skinless.