This weekend I picked up about 40 lbs of spare ribs (approximately 12 racks) to be smoked for a large group of fellow tailgaters (Go Pokes!). I am having trouble deciding the best method to get these done and tasting well for the group (though there will be lots of beer present). Time is not an issue here, so please consider that. I have 2 major considerations to keep in mind here. The first is the size of the smoker, and getting 12 racks on at one time. The picture below is a picture of my New Braunfels smoker. The second major consideration is the outside temperature. The weather is calling for a snowy mix, 47, the high, and 27, the low. Keeping the temperature at 225 is going to present a major hurdle, I believe. If you have any secrets, I'd love to know. I have pondered multiple methods of how to go about this. The first method is to go all 3-2-1 all on the smoker at 225, however keeping the temperature is going to be a challenge, as I mentioned above. The second method I have pondered is to bake the ribs in the oven for 3 hours at about 225, followed by 2 hours on the smoker in foil, and 1 hour in the smoker with no foil. 3-2-1 with the first 3 in the oven. One last issue I have pondered is what my heat source should be. Shall I use only charcoal, shall I use firewood, or shall I use a mix of both? Temperature is something I struggle with so any help is appreciated. I would love to hear any input on this, and I am open to many ideas!