Had some people over for the Pats game yesterday and did 6 racks of baby backs and 10lbs of wings. I used Jeff's dry rub and sauce for three racks and Jeff's dry rub and Billbo's BBQ sauce http://www.smokingmeatforums.com/t/77564/billbos-world-famous-dry-rub-bbq-sauce-recipes for the other three racks.
I was following the 2-2-1 method for the ribs and when I took the ribs out of the foil they were already fall off the bone. So I had the grill going on high and sauced the ribs and hit them on the grill for 10 minutes. They came out amazing but wondered if anyone else had these types of issues. I had them going around 225 and 250. It was very windy out and saw the temps get up to 265 but not for long.
The wings were a big hit. Smoked them for an hour then threw them on the grill to crisp up the skin. Very delicious! Hit them with my own dry rub and tossed some in Franks and others left dry, with my homemade blue cheese was off the charts.
FYI: I did a blind taste test with some guys and it came out 4-2 in favor of Billbo's sauce. It was a tough choice but both were a big hit.