3 Racks of Pork Spareribs. First forgive me I didn't read about trimming the flap and the breastbone portion of the ribs until after. So pre-processing will go better next time. I did remove the membrane. I used the 3-2-1 method but after the 2 before the 1 they were good to go and I pulled them and we ate after they rested 10 minutes or so. Larger thicker ribs were flavorful and moist. The smaller thinner sections did get a bit dry but still tasty. Setup: Char-Griller 4 burner propane with right most burner on 1/2 to 3/4 the whole time. I did find my probe thermometer and poked it through some foil I placed near the bottom of the rib rack on the cool side of the grill. Unfortunately about 210 it stops giving me the temperature and just says HI Temp. So I will have to invest in a new one. I did not trust my bi-metal gauge after reading enough on this forum. Rib rack on the left side of grill (right side is a little close to the heat source, I will have to flip the ribs next time to alternate which side is nearest the heat source). For smoke I have a AMZNTS 18". This thing is a champ produced a nice steady stream of smoke the entire time, no relighting no refilling with pellets. I used CookinPellets. Mustard and dry rub on the ribs then wrapped in foil; and put int he fridge for 1 day. Made up the rub Garlic powder, Onion power, fresh ground pepper, fresh ground cumin, chipotle, chili powder, and thyme. Did not put salt int he run, but I did forget to add some before smoking, they could have used it, but I was afraid to cure/dry our the ribs by having it in the rub. Smoked unwrapped 3 hours then sprayed down with 1/3 apple cider vinegar - 2/3 apple juice before wrapping and going 2 more hours. I skipped the last unwrapped hour because they we done. Forgot to take a picture of my setup, but I did get one of the ribs before I brought them in the house.