Did the 3-2-1 method for two racks (each about 6 pounds).
Trimmed excess fat and pulled the membranes. Coated with yellow mustard and rubbed with mixed with about 80% Grill Masters Pork Rub with 20% Old Bay Rub. Rested in a frig for 1.5 hours.
Put them in the smoker with cherry wood at 12:30 and found out 6 lb spare ribs don't fit in my smoker without twisting!
They were smoked at about 230 with a spayed of 75% apple juice and 25% Red Stag Cherry flavored bourbon. I pull them and wrapped them with a little of the apple/bourbon mix in each packet.
Back in the smoker for 2 hours, then pulled unwrapped and put back in the smoker. One of the racks was a little too tender (think I put too much liquid in that packet) but, I unwrapped and back in the smoker for the last hour. After unwrapping, I sauced in rack and left the other on naked. After the last hour, I brought them back into the house and, while I was back out closing down the smoker, my wife sliced the ribs so, no full "after" picture.
They were juicy, tasted great but, for you guys that like a little pull, one rack was definitely falling apart! Served them with rice and corn.
I'm not sure if I did use a bit too much liquid, if there was too much alcohol in the spray/packet or if I should have shortened the "wrapped" time to 1.5 hours. Any suggestions on how to gauge that time better? I've never used a temp probe during 3-2-1 but I'd appreciate any pointers.