We had the barrigada fiesta here in Guam on sunday and i did a small part by bringing 6 racks of smoked st louis style ribs. Smoked on apple and cherry on the UDS. Smoked at around 250.
The top ribs are just about to be pulled off after about 4.5 hrs and the ones beneath in foil were on top but need to switch which rack they were on and get them cooking a little faster. Pulled those and put on top rack for last 30 min or so. Pefect pull back and nice sliced ribs. Don't get much better.