Trimmed the ribs St. Louis style (excellent instructions from Jeff again). Had a jar of Memphis Dust mixed up so I applied liberally.
The MES hovered around 235 for the smoke and I loaded up the AMNPS with hickory and smoked for 3 hours, 2 hours foiled meat side down in a bed of brown sugar, butter and more rub, then back on the smoker and for the last hour I added some Jack Daniels barrel chips in the chip drawer. Wow these were tasty.
I still had a problem with the AMNPS jumping to the second row halfway through, luckily ia caught it quickly when I saw the billowing smoke. Even though I had pellets 1/4 inch below the top. I noticed the metal on the bottom is warped under the triangle row separator from starting it with a heat gun, that metal gets cherry red. I wonder if embers are getting in and under that piece? I'll have to get it hot and try bending it back. Still having problems burning too fast I have the chip loader and drawer all the way in, I also plugged the drain hole at the back. Could be my pellets I suppose. Still comes out mighty fine eating. Thanks for looking!