Going to smoke some St. Louis style ribs Sun I have always smoked BB marinating in apple cider and garlic over night adding rub the next morning and let come up to room temp. Then smoking doing a 3,2,1 . Does anyone have any tips figuring 225 to 235 smoking with apple chips is it good to let rest being it's thicker 6 lb not sure how long around 6 7hrs? Also I seen a notice
hope I am posting in the right spot E-man Meat Smokers Forum. Any input would be really appreciated.